Smokey Potato Stuffed Tomatoes 5fix Recipes

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.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Use a serrated knife to cut the top off of each tomato. Use a grapefruit knife (or a paring knife) to cut out the inside of the tomato. You may need to use your fingers to pull it out after cutting. Use a spoon to remove any leftover seeds or pulp.
• In a blender or food processor, puree the spinach with the sour cream, Parmesan, salt and pepper. Gently spoon the mixture into each tomato and top with the gruyere. Bake until the cheese is melted and bubbly, 20 to 25 minutes.

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.

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.

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.

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
• Using a fork, pierce holes on all sides of the potato. The more holes, the smokier the flavor. Rub oil on all sides of the potato and sprinkle with salt.
• Place potato directly on the smoker rack and cook for 3 1/2 hours