Potato-Stuffed Tomatoes
Creamy potato-stuffed tomatoes with Parmesan and Gruyere cheeses offer a savory, cheesy bite perfect for elegant dinners or special occasions. They combine fresh flavor and hearty comfort.
Ingredients
Instructions
- Cut a thin slice off the tops of the tomatoes.
- Scoop out the insides of the tomatoes and turn them upside down to drain.
- Scrub the potatoes well and cook in 1 inch of boiling salted water for 35 to 40 minutes until tender. Drain and peel.
- In a large bowl, beat the cooked potatoes, heated milk, butter, and egg white together until smooth.
- Beat in grated Parmesan cheese, chopped scallions, salt, and white pepper.
- Using a pastry bag or spoon, fill each tomato with the potato mixture.
- Place the filled tomatoes in a shallow baking dish.
- Bake at 350°F (175°C) for 20 to 25 minutes until the potatoes are golden.
Tips & Substitutions
For a creamier filling, consider adding sour cream or Greek yogurt as a substitute for milk. If you're short on time, you can use pre-cooked mashed potatoes. To elevate the flavor, mix in some herbs like thyme or rosemary, or try adding a bit of garlic powder for an extra kick. Pairing with a fresh salad can balance the richness of the stuffed tomatoes.
Serving Suggestions
These potato-stuffed tomatoes make a delightful main dish or side. Serve alongside grilled meats or a light Mediterranean salad for a refreshing complement. They also pair beautifully with Lamb Chops, creating a satisfying meal. For a vegetarian option, consider serving with Tzatziki(Cucumber Yogurt Dip) for a burst of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tomatoes in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This helps maintain their structure and prevents them from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Stuffed Tomatoes contains roughly 791 calories, with 18g protein, 120g carbohydrates, and 27g fat. It is an excellent source of potassium (45% of the Daily Value), protein (36% of the Daily Value), and vitamin C (34% of the Daily Value). Note that it is relatively high in sodium, at 1483mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the potatoes in advance?
Yes, you can cook and mash the potatoes a day ahead. Store them in the refrigerator. Just ensure they are brought back to room temperature before mixing with the other ingredients to achieve the right consistency.
What type of tomatoes works best for this recipe?
Firm, ripe tomatoes such as beefsteak or roma are ideal for stuffing, as they hold their shape well during baking. Avoid overly ripe tomatoes, as they may collapse or release too much moisture.
Can I freeze the stuffed tomatoes?
While it's possible to freeze stuffed tomatoes, it's best to freeze them before baking. Wrap them tightly in plastic wrap and place them in a freezer bag. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).