Stuffed Tomatoes

Finger Food
36 Cherry Tomato
3 cups Cooked Potato
1-1/2 cups Shredded Mozzarella
2 tbs Butter
2 tbs Flour
1-1/3 cups Milk
2 Egg Yolk
1 tsp Salt
1 tsp Basil
Dash Nutmeg
Dash Pepper

*** Cut off tops of potatoes and scoop out the insides. Drain tomato shells on paper towels. Melt butter. Add egg yolks and seasonings. Cook over low heat about 2 minutes. Mash cooked potatoes. Add to mixture. Fold in cheese. Fill tomatoes. Bake in 375F oven for 15 minutes. Serve warm.

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Cajun Country -- New Iberia, Louisiana