The Queens Potatoes

4 medium tomatoes

2 pounds of potatoes, peeled and chopped

8 tablespoons of butter

2 cloves of garlic, minced

½ cup of diced onion

1 egg, tempered (with potatoes after mashed)

½ cup of mayonnaise

Salt and Pepper

¼ cup of grated parmesan cheese



Cut tomatoes in half and scoop out seeds and pulp, invert to drain

Place potatoes in boiling salted water and boil until tender, approximately 14 – 16 minutes

Melt 8 tablespoons of butter in a skillet and sauté onions and garlic until onions are translucent

When potatoes are ready, drain and shake in a pan over medium heat until dry

Mash potatoes and add butter and onion mixture, tempered egg, mayonnaise and salt and pepper

Blot the inside of the tomatoes with a paper towel and salt and pepper inside of tomatoes

Pipe potatoes into tomatoes and sprinkle with parmesan cheese

Place in lined broiling pan and bake in a preheat 425 degree oven for about 10 minutes