Potato-Stuffed Tomatoes - cooking recipe

Ingredients

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

Preparation

Cut a thin slice off tops of tomatoes.
Scoop out insides and turn upside down to drain.
Scrub potatoes well; cook in 1-inch boiling, salted water 35 to 40 minutes or until tender.
Drain; peel.