Smokey Potato Stuffed Tomatoes 5fix Food

POTATO-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/4-in. shell. Sprinkle salt on the insides of the tomatoes; invert onto paper towels and let drain for 10 minutes., In a small bowl, combine the potatoes, parsley, 1 tablespoon cheese and onion. Spoon into tomatoes. Sprinkle with remaining cheese. , Place in a small baking dish coated with cooking spray. Bake at 400° for 10 minutes or until heated through.

STUFFED TOMATOES WITH CONFIT VEGETABLES, FRESH HERBS AND SMOKED SALMON

Steps:

• Immerse tomatoes in boiling water for several about 30 seconds to loosen skin. Remove from boiling water and immerse in ice water to refresh. Remove the skin, keeping tomatoes in tacked, then cut the top cap off and reserve, remove the inside and discard. In a small saute pan over medium heat sweat all the vegetables together with a little bit of olive oil, then add the chicken stock and reduce until mixture is almost dry. Once cooked chilled vegetables in bowl over ice and fold the chopped herbs, the tiny bits of smoked salmon and the sour cream. Fill the tomatoes and serve 2 per order.

SMOKEY POTATO STUFFED TOMATOES #5FIX

Steps:

• Preheat oven to 375 degrees.
• 1) With a sharp knife, carefully remove the stem end of each tomato, making an opening about 2" in diameter). Scoop out the pulp and allow it to drain well. Invert each tomato over a wrack and allow them to drain as well for 10 minutes.
• 2) Chop the reserved and drained tomato pulp and combine it with the Simply Potato Shredded Hash Browns, shredded cheese, and garlic powder.
• 3) Fill each tomato with combined potato and cheese mixture and place each into the well of a large sized non-stick muffin pan and bake for 15-20 minutes or until filling is hot and cheese is bubbly.
• 4) Serve sprinkled with green onions.

BAKED POTATO-STUFFED LOBSTER TAILS #5FIX

Steps:

• 1. Heat oven to 375 degrees.
• 2. Remove meat from lobster tails, cut into bite-sized pieces, and reserve shells.
• 3. Heat 2 tablespoons olive oil in a 10-inch nonstick skillet over medium-high heat. Add Simply Potatoes and cook and stir 10-12 minutes until potatoes are tender. Remove potatoes from skillet, add remaining 2 tablespoons olive oil and lobster. Cook 5 minutes or until lobster is done.
• Return potatoes to skillet and stir in mascarpone and 1 cup fontina cheese until blended.
• 4. Pile mixture into lobster tail shells, dividing evenly. Sprinkle with remaining fontina cheese. Place on baking sheet and bake 7-8 minutes or until cheese melts.

KATHY'S BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
• Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

DILLY SMOKED SALMON POTATO STACKS #5FIX

Steps:

• Pat dry potatoes. In a large skillet heat 1/4 cup olive oil over medium heat. Add hash browns in an even layer and push down with spatula. Cook 8-10 minutes on first side. Flip hash browns and push down again to form even layer. Cook an additional 7-8 minutes on the second side till golden brown. Set aside.
• Finely mince most of the dill. Leave a couple sprigs out for garnish. Add minced dill to creme fraiche or sour cream until combined.
• To assemble: Divide hashbrowns into 16 even piles and top with thin piece of smoked salmon, 1 tablespoon dill creme fraiche and garnish with dill sprig.
• Makes 16 appetizer portions.

UNSTUFFED TOMATOES

Steps:

• Melt margarine in a large skillet over medium heat; saute bread, onion, and garlic in hot margarine until browned, 7 to 10 minutes. Add tomatoes; season with salt, sage, basil, and pepper. Continue cooking until the tomatoes are hot, another 7 to 10 minutes.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.