Even veggie-fearing kids will eat these up. Be sure not to bake the tomatoes much longer than 10 minutes or they might soften and fall apart.Country Woman Test Kitchen, Greendale, WI
2 ServingsPrep/Total Time: 30 min.
- 2 small tomatoes
- 1/8 teaspoon salt
- 1/2 cup mashed potatoes (with added milk and butter)
- 1 tablespoon minced fresh parsley
- 2 tablespoons shredded Parmesan cheese, divided
- 1 tablespoon chopped green onion
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving
- a 1/4-in. shell. Sprinkle salt on the insides of the tomatoes;
- invert onto paper towels and let drain for 10 minutes.
- In a small bowl, combine the potatoes, parsley, 1 tablespoon cheese
- and onion. Spoon into tomatoes. Sprinkle with remaining cheese.
- Place in a small baking dish coated with cooking spray. Bake at
- 400° for 10 minutes or until heated through. Yield: 2 servings.
Nutrition Facts: 1 stuffed tomato equals 98 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 405 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.