Baked Stuffed Tomatoes Topped With Mashed Potato

Ingredients

• 4 large firm ripe tomatoes

Mashed potatoes

• 2 large white potatoes, peeled and cubed
• 2 tablespoons butter or margarine
• 2 tablespoons low-fat mayonnaise
• 1/4 cup low-fat milk, warmed
• salt and pepper

Filling

• 1/2 lb 90% lean ground beef
• 1/4 cup carrot, finely minced
• 1/3 cup white onion, minced
• 2-4 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/8-1/4 teaspoon red pepper flakes

Topping

• 1 tablespoon butter, melted
• 1 tablespoon pecorino romano cheese

Garnish

• scallion
• fresh basil

Directions

1. 1

   Mashed Potatoes:.

2. 2

   Boil potatoes in salted water till tender.

3. 3

   Drain and mash with the butter, mayonnaise and milk. Season with salt and pepper.

4. 4

   Set aside.

5. 5

   Prepare Tomatoes:.

6. 6

   Cut tops off of tomatoes. Save lids as a garnish. Scoop out insides of tomatoes, leaving outer layer intact. Discard seeds, and dice pulp for use in filling.

7. 7

   Sprinkle inside of tomatoes with salt, and invert onto paper towel to drain. Let sit inverted while you prepare filling, at least 20 minutes.

8. 8

   Pre heat oven to 350 degrees Fahrenheit.

9. 9

   Prepare filling:.

10. 10

    Over high heat brown beef, carrots, onions, garlic and cook until golden brown, 8-10 minutes. Stirring often.

11. 11

    Add the diced tomatoes that were set aside, salt, balsamic vinegar, pepper, oregano, and basil and stir in cook 2 more minutes. Add 1/2 cup of the mashed potatoes to the meat mixture and mix in, using as a binder.

12. 12

    Stuff each of the hollowed, tomatoes with 1/4 of the filling, mound 1/4 of the mashed potatoes on the meat filling. Fork the potatoes so they have a texture: pour evenly the butter on each: then sprinkling the cheese.

13. 13

    Place on parchment paper in a baking dish.

14. 14

    Bake for 20 minutes until hot and then broil tops just to brown.

15. 15

    Garnish by placing un-baked tomato top "lids" back on tomatoes at a slight angle, garnish with fresh basil or green onions.