Baked Stuffed Tomatoes

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Baked Stuffed Tomatoes

vegetables, penndutch

6 each tomato, large
1 cup bread crumbs
1/2 teaspoon salt
1 tablespoon onion, minced
1 each egg, well beaten
2 tablespoon butter, melted
1 teaspoon parsley, minced
1 single pepper

Remove the stem ends from tomatoes and cut out the centers. Fill with filling made of the rest of the ingredients. Place in a baking dish and bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.