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Potato-Stuffed Tomatoes

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 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.
Nutrition Facts
1 each: 98 calories, 4g fat (2g saturated fat), 9mg cholesterol, 405mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

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