Potato-Stuffed Tomatoes - cooking recipe

Ingredients

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

Preparation

Cut thin slice off tops of tomatoes.
Scoop out insides; turn upside down to drain.
Scrub potatoes well; cook in 1 inch boiling, salted water for 35 to 40 minutes, or until tender. Drain; peel.
In a large bowl, beat potatoes, milk, butter and egg white together until smooth.
Beat in remaining ingredients.
With a pastry bag or spoon, fill tomatoes with potato mixture.
Place in shallow baking dish.
Bake at 350\u00b0 for 20 to 25 minutes, or until potatoes are golden.
Makes 6 servings.