Today’s recipe is going to be a quick and easy impromptu dinner I like to make at this time of year when the tomatoes are giant ruby globes that just fall off the vine. I call this Impromptu Stuffed Tomatoes because I like to just throw it together out of leftovers, nothing in exact measurements.
- Perfectly ripe tomatoes – one or two per person, depending on size
- Baked potatoes – just the fluffy insides of the potato only (save the skins for toasting and dunking into salsa later)
- Dijon mustard – a few tablespoonfuls
- Broccoli florets – briefly steamed or blanched and chopped fine
- Cheddar cheese – any sharp cheese works here, I just like cheddar
- Dill – fresh is always best, but a sprinkling of dried is delicious, too
- Bread crumbs – I almost always use Panko
– Preheat oven at 375 degrees F.
-Scoop out the baked flesh of the potatoes and blend it with the mustard, cheese, broccoli and dill.
– Make a circular cut in the top of the tomatoes and scoop out the seeds. Stuff with the potato mixture and sprinkle with more cheese and breadcrumbs or Panko.
– Bake for 20 minutes and enjoy with cold sliced beef or grilled chicken.