Stuffed Tomatoes with Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large tomato (s)
- 1 onion (s), finely chopped
- 100 g bacon, cut into strips
- 1 tablespoon butter
- 700 g potato (s), cooked in their skins
- 2 egg (s)
- 0.5 ½ bunch parsley, chopped until smooth
- salt and pepper
- 100 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Cut the lid off the tomatoes and hollow them out. Peel and puree the potatoes. Cut the bacon into fine strips, finely chop the parsley.
- Heat the butter in the pan and briefly fry the finely chopped onion and the bacon strips. Add chopped parsley and fry briefly. Let it cool down briefly and mix with the mashed potatoes. Add the eggs to the puree, stir, season with salt and pepper.
- Finely chop a third of the hollowed out tomato mixture and also integrate it into the puree. Fill the tomatoes with the mixture and sprinkle with cheese. Place in a baking dish and bake in a preheated oven at 180 ° for about 30 minutes.
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