Dijon Baked Tomatoes
- 1 lb potatoes
- 12 tomatoes (medium)
- 1 egg
- 3 T Dijon mustard
- 1 T butter (salted)
- 1/4 c whipping cream (as needed)
- buttered bread crumbs (as desired)
Preheat oven to 450F/Gas 8.
In a medium saucepan, cook potatoes until tender. While those cook, slice the tops from the tomatoes and scoop out the insides to form shells. Arrange in a shallow baking pan; set aside.
Drain and mash the potatoes. Add egg, mustard, butter, and continue mashing; add cream as needed and continue mashing until smooth.
Fill tomatoes with the potato mixture; sprinkle with crumbs.
Bake for 8 to 10 minutes.
SJ Note 26 Jan 2011: Very tasty! Interesting flavor combination, very different. Filling makes enough for about 12 of our "medium" tomatoes, instead of the 6 called for, so I've changed this copy. The mashed potato filling with the breadcrumb topping was good without the tomato, too, though, just on the side. I used cornbread crumbs for this, took one muffin for all the filling. Chris said it'd be better with bacon; he's likely right. This also did well being prepared in advance: I made it several hours before needed, stuffed the tomatoes, stuck it in the fridge, took it out later, topped with crumbs, and baked for a couple of extra minutes. Would be a good appetizer or side.