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.
Nutrition & Diet Analysis (per serving)
830
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).