Loaded Baked Tomatoes

  • Starla Robinson
  • June 10, 2018
  • No Comments

Tomatoes and I don’t really get along unless it is in a salsa form. They are just one of those things that I’m not a big fan of. That being said, I LOVED these loaded baked tomatoes. And these beauties are so easy!

This is a very unique way to use tomatoes in a dish. Being adventurous with food can be such a rewarding and fun experience. Alternatively, if you really don’t like tomatoes, you could do this with bell peppers instead. 

While I made this dish for dinner, it would also be a great dish to make ahead for the week’s breakfast. You can serve these with a side of black beans, a salad, or have them on their own.

A few notes to self (and others)….

  1. When I make this next time, I will substitute fresh spinach for the kale. The kale gives a great bite, but spinach wilts down better…I’m curious to see how it will taste.
  2. If you don’t have a melon spoon yet, it’s time to invest! I hollowed one of the tomatoes alternating between a paring knife and spoon…it worked but with more trouble. I switched to my melon ball spoon and it worked like a dream!




While my tomatoes were in the oven last night, I enjoyed the beautiful weather on a short run around my neighborhood. What will you do with your 25 minutes?!

~Lauren A.

WeightWise Recipe
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Loaded Baked Tomatoes
Loaded Baked Tomatoes Recipe by WeightWise
Loaded Baked Tomatoes Recipe by WeightWise
  1. Preheat that oven to 375F degrees.
  2. Heat a skillet over medium heat and spray with non-stick spray.
  3. Place the sausage in the skillet and brown, stirring occasionally.
  4. While the sausage is browning, slice the very top off the tomatoes. Start hollowing these out. If you don't have a melon spoon, use a paring knife to separate the insides from the outer shell then scoop out with a spoon. After removing all of the insides, turn the tomato upside down on a paper towel to let the rest of the liquid run out.
  5. Peel the kale off of the stem and give it a rough chop. Add the kale to the skillet when the sausage is almost done browning.
  6. Cover and let cook down for 2-3 minutes, stirring occasionally.
  7. Crack two eggs into a bowl and whisk slightly (just breaking the yokes).
  8. Turn the tomatoes right side up and start loading! Start with the sausage/kale mixture and fill to the top.
  9. Pour a little egg over that and top with low fat mozzarella cheese.
  10. Place in a baking pan and cook on 375F for 25 minutes.
  11. Remove from the oven and serve.

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