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Creamy Stuffed Tomatoes  | Course: Snacks
Duration: 0 < 30 mins
Key Ingredients: Tomatoes, cheese, potatoes, parsley |
Ingredients:
- 8 medium-sized tomatoes
- 500g (1 lb) potatoes
- salt and pepper to taste
- 1 yellow pepper
- 2 tablespoons oil
- 1 tablespoon chopped parsley
- 60g (2 oz) gruyere cheese, grated
- salad leaves to garnish
Method:
- Cut the tops off the tomatoes and scoop out the seeds and flesh. Leave them upside down in a colander to drain.
- Peel the potatoes and cut into chunks. Cook in boiling salted water for about 20 minutes until tender, then drain and mash.
- Preheat the oven to 190C (375F/Gas 5). Halve the pepper, remove the
core and seeds and cut the flesh into small dice. Place in a small pan
with the oil, salt and pepper.
- Cook gently for about 5 minutes, until
the pepper is tender. Transfer to a blender or food processor and blend
until smooth.
- Add it to the potato and and mix well with the chopped parsley.
Taste and add more seasoning if necessary.
- Place the tomatoes in
an oiled ovenproof dish and carefully fill with the potato mixture.
- Sprinkle with the cheese and bake in the preheated oven for 15-20
minutes until the tomato is cooked and the topping is golden brown.
- Serve piping hot, garnished with salad leaves.
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