Yukon Gold potatoes are mashed with cream cheese, parsley and chives for herbal filling to stuff baked tomatoes.
1 lb. Yukon Gold potatoes, peeled and cut into chunks
2 ounces nonfat cream cheese
2 Tablespoons unsalted butter, softened
1/3 cup nonfat milk
2 Tablespoons parsley, chopped
2 Tablespoons chives, chopped
1/4 teaspoon salt
1/8 black pepper
Six 6 ounce ripe tomatoes with flat bottoms
Prep Time: 15min | Cook Time: 30min
Place the potato chunks into a large pot. Fill the pot with enough water to cover the potatoes by more an inch and place it over high heat. Bring to a boil and reduce heat to medium, taking care to maintain a medium boil. Cook the potatoes for about 10-12 minutes, or until the potato chunks are tender when pierced with a fork.
Add the cream cheese and butter to the pot, stirring with a wooden spoon to ensure that the ingredients are evenly distributed. Pour in the milk while beating with a hand mixer, until the potatoes are smooth and creamy. Stir the parsley and chives into the mashed potatoes and season with the salt and pepper.
Preheat your oven’s broiler. Carefully cut a wide circle around the stem of each tomato and remove the stem and core.
Use a melon baller or small spoon to scoop out the tomato’s seeds and juice, leaving an opening about 2 inches wide at the top of each tomato.
Divide the mashed potatoes among the 6 tomatoes, filling each a little past the top.
Place the tomatoes on a foil covered baking sheet and broil for 5-6 minutes, or until the potato stuffing is lightly browned and the tomatoes are slightly softened. Allow to cool for 2-3 minutes and enjoy!
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