Holiday Recipes
printPotato-Stuffed Tomatoes
Pareve
Ingredients
8 small tomatoes, about 1/4 pound each
1 teaspoon salt
1 tablespoon olive oil
1 medium onion, finely chopped
1 pound all purpose potatoes, peeled and quartered
approx. 1/3 cup non-dairy creamer
Directions
Cut tops from tomatoes and save for another use. Hollow out tomatoes using a grapefruit knife or spoon, leaving a generous 1/4-inch-thick shell. Sprinkle a total of 1/2 teaspoon salt over insides of tomatoes. Place tomatoes, upside down, on paper toweling to drain for 15 minutes. Heat oil in medium size skillet. Add onion and saute over medium-high heat until golden, 7-8 minutes. Meanwhile, bring a medium size saucepan of water to boiling. Add potatoes and cook until tender, about 15 minutes. Drain water from pan. Mash potatoes, adding creamer and salt, until smooth. Stir in sauteed onion. Heat oven to 400 degrees. Spoon about 1/4 cup of potato mixture into each tomato and place on a lightly greased roasting pan. Roast 10 minutes or until heated through. 8 servings.