Smokey Potato Stuffed Tomatoes 5fix Recipes

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POTATO-STUFFED TOMATOES



Potato-Stuffed Tomatoes image

Even veggie-fearing kids will eat these up. Be sure not to bake the tomatoes much longer than 10 minutes or they might soften and fall apart.-Country Woman Test Kitchen, Greendale, WI

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 6

2 small tomatoes
1/8 teaspoon salt
1/2 cup mashed potatoes (with added milk and butter)
1 tablespoon minced fresh parsley
2 tablespoons shredded Parmesan cheese, divided
1 tablespoon chopped green onion

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.

Nutrition Facts : Calories 98 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 405mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

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.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

STUFFED TOMATOES WITH CONFIT VEGETABLES, FRESH HERBS AND SMOKED SALMON



Stuffed Tomatoes with Confit Vegetables, Fresh Herbs and Smoked Salmon image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

8 medium size tomatoes
4 ounces of smoked salmon
1 carrot peeled and small diced
1 bulb fennel diced
1 branch celery diced
1 red onion diced
1 cup of sour cream
1 cup of chicken stock
1 branch of dill, chives, and Italian parsley
Salt and pepper to taste

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.

SMOKED SALMON AND MASHED POTATOES SALAD #5FIX



Smoked Salmon and Mashed Potatoes Salad #5FIX image

5-Ingredient Fix Contest Entry. Mashed potatoes, olives and smoked salmon salad. Season with simply olive oil, salt and pepper. Fancy appetizer.

Provided by Hidemi

Categories     Potato

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup Simply Potatoes Traditional Mashed Potatoes
2/3 cup smoked salmon, chopped
8 medium green olives or 8 medium black olives
1/2 teaspoon garlic clove, grated
1 tablespoon olive oil

Steps:

  • 1. In a bowl, combine smoked salmon, grated garlic and olive oil. Mix well.
  • 2. Slice olive thinly.
  • 3. On each serving plate, put 1/4 cup mashed potatoes, half of chopped olives and 1/4 cup mashed potatoes Press the top gently with spoon or fork and then put 1/4 cup chopped smoked salmon. Sprinkle black pepper on top. Make one more serving. (if mousse pasty ring is available, it is easier to set and looks nicer).

Nutrition Facts : Calories 113.8, Fat 8.7, SaturatedFat 1.4, Cholesterol 10.4, Sodium 355.8, Carbohydrate 0.2, Protein 8.3

EASY SLOW COOKER MASHED POTATO STUFFED MEATLOAF #5FIX



Easy Slow Cooker Mashed Potato Stuffed Meatloaf #5FIX image

5-Ingredient Fix Contest Entry. As a busy Mom, the slow cooker is my friend! This recipe will allow a Sunday dinner any night of the week. Be sure not to over fill the center, or it will separate, exposing your mashed potatoes. The beef will shrink slightly in the slow cooker. The best way to easily remove your meat loaf in one piece is to use a slow cooker liner and remove it supporting the sides, keeping your meatloaf in one piece until ready to slice.

Provided by NurseJenni

Categories     Meatloaf

Time 6h20m

Yield 1 slice, 8 serving(s)

Number Of Ingredients 5

2 1/2 lbs lean ground beef
1 (6 ounce) box of flavored seasoned stuffing mix
1 cup warm water
3 cups simply potatoes mashed potatoes
1 (12 ounce) jar of beef and mushroom gravy

Steps:

  • 1. Line slow cooker with a slow cooker liner.
  • 2. Soak stuffing mix (seasoning and bread cubes) in 1 cup warm water in a large bowl approximately 5 minutes until stuffing is moist and fluffy.
  • 3. With hands, mix ground beef well into stuffing. Be sure to thoroughly incorporate stuffing and ground beef. Shape half the beef into loaf shape, creating a well lengthwise to house potatoes. Spoon Simply Potatoes Mashed Potatoes into the well, packing firmly. Do not over fill. Cover the mashed potatoes with the remaining beef mixture, be sure to seal edges well. Place meatloaf into slow cooker.
  • 4. Cook on low for 8 hours or high for 6 hours.
  • 5. During last 45 minutes of cooking, top with beef and mushroom gravy.
  • 6. Allow to stand 15 minutes before slicing.

Nutrition Facts : Calories 418.3, Fat 16.5, SaturatedFat 6.3, Cholesterol 93.9, Sodium 873.9, Carbohydrate 32.4, Fiber 2, Sugar 3, Protein 32.7

SIMPLY POTATOES & SMOKED SALMON "MERINGUES" #5FIX



Simply Potatoes & Smoked Salmon

5-Ingredient Fix Contest Entry. Fluffy and smokey little bites, perfect as a side dish or party appetizer!

Provided by rfsfood

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups Simply Potatoes Traditional Mashed Potatoes
4 egg whites
1/3 cup garlic & herb spreadable cheese
3 ounces smoked salmon, chopped
2 1/2 tablespoons chives, chopped

Steps:

  • Preheat oven to 350°F Line a 24 cup mini muffin pan with foil liners, generously greased with cooking spray.
  • In a large bowl, beat egg whites with an electric mixer until stiff peaks start to form. Set aside.
  • In a separate bowl, whip together mashed potatoes and cheese with an electric mixer, until well combined. Add chopped salmon salmon and chives and mix well. Gently fold in egg whites.
  • Fill liners all the way with potato mixture and bake on top rack, 25-28 minutes.

Nutrition Facts : Calories 29.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 3.5, Sodium 154.6, Carbohydrate 0.2, Sugar 0.2, Protein 5.2

DILLY SMOKED SALMON POTATO STACKS #5FIX



Dilly Smoked Salmon Potato Stacks #5FIX image

5-Ingredient Fix Contest Entry. Serve these delicious and fresh smoked salmon potato appetizers at your next party. Only 5 ingredients and so easy to make. Also very delicious as a main course, just make 4 servings out of the recipe instead of 16 smaller portions!

Provided by mwiederhold

Categories     Potato

Time 30m

Yield 16 bite size appetizers, 16 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
4 ounces smoked salmon
1/4 cup fresh dill, divided
6 ounces creme fraiche or 6 ounces sour cream
1/4 cup olive oil

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.

Nutrition Facts : Calories 75.4, Fat 7.6, SaturatedFat 3, Cholesterol 16.3, Sodium 63.2, Carbohydrate 0.3, Protein 1.6

SMOKEY POTATO STUFFED TOMATOES #5FIX



Smokey Potato Stuffed Tomatoes #5FIX image

5-Ingredient Fix Contest Entry. My mother used to make stuffed peppers and tomatoes all the time. This is a version I created using this contest as inspiration. It is easy, cheese, and makes a quick but fancy side dish. A hit all around.

Provided by rh26880

Categories     Potato

Time 35m

Yield 6 stuffed tomatoes, 6 serving(s)

Number Of Ingredients 5

6 large firm ripe tomatoes
20 ounces Simply Potatoes® Shredded Hash Browns (room temperature)
1 cup shredded smoked gouda cheese (or other favorite smoked cheese)
1 teaspoon garlic powder
2 chopped green onions

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.

Nutrition Facts : Calories 103.1, Fat 5.5, SaturatedFat 3.4, Cholesterol 21.5, Sodium 164.5, Carbohydrate 8.2, Fiber 2.4, Sugar 5.3, Protein 6.5

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