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Spinach Stuffed Baked Tomatoes

Spinach Stuffed Baked Tomatoes



Spinach Stuffed Baked Tomatoes

Ingredients:

4 Medium tomatoes

1/8 Teaspoon salt

1 (10 oz.) Pkg. frozen chopped spinach

1/2 Cup grated parmesan cheese (Divided)

2 Tablespoon Mayonnaise

2 Teaspoon grated onion

1/8 Teaspoon salt

1/8 Teaspoon pepper

 

Slice top off each tomato; scoop out some of the pulp (use for other uses). Sprinkle shells with salt 1/8 tsp. Invert and dry on paper towels to drain. Cook spinach according to pkg. directions. Drain well, pressing out excess liquid with back of spoon. Position knife blade in food processor bowl: add spinach, 1/3 cup parmesan cheese, and remaining ingredients. Pulse several times or until mixture is blended. Fill tomato shells with mixture. Place in a 1 Qt. casserole, and sprinkle with remaining cheese. Bake, uncovered at 400’F. for 15 minutes or until heated.

 

Tip: Mom mixes 2 ounces of cream cheese instead of mayonnaise.  She also adds a few drops of Tabasco.

 

 

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