Recipes & Tips:
Whipped Mashed Stuffed Tomatoes
High in potassium, good source of Vitamin C, low in fat and loaded with fibre!
Serve as an appetizer or a side dish. Vegetarian and Gluten-Free!
4 Yellow EarthFresh Potatoes - Best for Mashing
1 garlic clove, minced
3 Tbsp (45 ml) milk
2 Tbsp (30 ml) butter
¼ cup freshly shaved parmesan cheese
6 medium tomatoes
Pre-heat oven to 350oF.
Wash, and gently cut off the top of each tomato. Carefully remove and scoop out the inside of the tomatoes. Set aside.
Wash, peel and chop the potatoes, then place them into a pot of cold, salted water. Bring to a boil and cook until fork tender. Remove potatoes from heat when and strain. Place the potatoes in a medium bowl; add the garlic, milk, butter and parmesan cheese. Lightly mash incorporating all ingredients.
Carefully scoop the mashed potatoes into the six tomatoes. Place stuffed tomatoes on a tin foiled lined baking sheet and bake until potatoes have nicely browned - roughly 20 minutes.
Serve immediately and enjoy!