Potato-Stuffed Tomatoes

• 6 medium size firm ripe tomatoes
• 3 large potatoes
• 1/3 c. milk, heated
• 1/4 c. butter or margarine
• 1 egg white
• 1/2 c. grated Parmesan cheese
• 3 Tbsp. finely chopped scallions
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• 1/2 c. Gruyere cheese

1. Cut thin slice off tops of tomatoes.
2. Scoop out insides; turn upside down to drain.
3. Scrub potatoes well; cook in 1 inch boiling, salted water for 35 to 40 minutes, or until tender. Drain; peel.
4. In a large bowl, beat potatoes, milk, butter and egg white together until smooth.
5. Beat in remaining ingredients.
6. With a pastry bag or spoon, fill tomatoes with potato mixture.
7. Place in shallow baking dish.
8. Bake at 350u0b0 for 20 to 25 minutes, or until potatoes are golden.
9. Makes 6 servings.

firm ripe tomatoes, potatoes, milk, butter, egg, parmesan cheese, scallions, salt, white pepper, gruyere cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220719 (may not work)