小菜
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芝士番茄薯蓉，將黑椒煉奶薯蓉釀入掏空的番茄，鋪上馬蘇里拉芝士焗至融化金黃。
薯仔去皮切塊，放入鑊中蒸 15 至 20 分鐘，至軟腍即可。
Peel the potato and cut into chunks. Steam for 15-20 minutes until tender.
將番茄頂部切下，用湯匙挖出番茄瓤，放入容器中。
Slice off the top of each tomato. Use a round spoon to scoop out the pulp and place it in a separate container.
掏空的番茄殼和切下的頂部放入另一容器，備用。
Put the hollowed-out tomato shells and the sliced-off tops into another container. Set aside.
馬蘇里拉芝士切成小方粒。
Dice the mozzarella into small cubes.
蒸好的薯仔放入密實袋中，用鏟輕輕壓成薯蓉。
Place the steamed potato in a sealable bag and gently press with a spatula to mash into a puree.
壓好的薯蓉中加入黑胡椒碎、鹽、煉奶，拌勻。
Mix the mashed potato with cracked black pepper, salt, and condensed milk until evenly combined.
把拌好的薯蓉填入掏空的番茄殼內，稍稍壓緊。
Fill the hollowed tomato shells with the seasoned mashed potato, pressing down lightly to pack it in.
薯蓉填至距番茄口 2 厘米的位置，鋪上芝士後放入焗盤。
Stop filling about 2cm below the rim, top with the cheese, and place in a baking tray.
焗爐預熱至 160°C，將番茄放入焗爐，上火焗 10 分鐘，至芝士融化並上色即成。
Preheat the oven to 160°C, place the tomatoes in, and bake with the top element for 10 minutes until the cheese has melted and is lightly golden.
