Portions: 6 servings Calories: 130kcal |
You'll love these baked stuffed tomatoes filled with extra cheesy, creamy, herbed mashed potatoes. The presentation is also very attractive, the perfect dinner side with friends. There are so many ways to make stuffed roasted tomato, but these will become a new item in your favorite baked tomatoes recipe list.
By - Last revised . Original May 16, 2011.
Why I ❤️ it Recipe Ingredients Preparation
Cheesy mashed potato stuffed roasted tomato.
Why I ❤️ it
I am a big fan of stuffed vegetables recipes: they are a very attractive way to serve them and combine vegetables. These roasted stuffed tomatoes are so easy to make, and the very creamy mashed potatoes with cream cheese and topped with melted cheddar will look glorious on your table.
Another great thing about these is that you can make them beforehand, and finish them right before serving. The recipe also has a few variations suggested to adapt it to your own taste.
Stuffed roasted tomatoes recipe
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Utensils and tools
Ingredients
- 1½ pound [0.68 kg] potatoes, peeled and quartered (use floury potatoes, I prefer Yukon gold or Russet)
- 1 tablespoon salt, or more, to taste
- ¾ cup heavy cream (you can use whole milk instead if you wish, but it'll lack a bit of flavor)
- 2 tablespoons of salted butter (plus 1 tablespoon of extra butter or 1 tablespoon olive oil to grease the baking dish)
- 1 tablespoon of onion powder
- 1 tablespoon of minced fresh curly parsley
- 1 tablespoon of minced fresh chives
- 6 large tomatoes
- 1 cup shredded mild cheddar cheese (o same amount of bread crumb and parmesan mixture, see notes below)
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Boil the potatoes
Place the potatoes in a medium pot or saucepan and add enough water to reach an inch above the potatoes. Add ½ tablespoon of salt to the water.
Boil the potatoes over medium heat until they can be split easily with a fork (about 20 mins). Remove the potatoes from the heat and the water.
Step 2: Mash the potatoes
Using a potato ricer (preferable), or a fork, mash the potatoes while they are still warm until you obtain a smooth puré with no lumps.
Add the heavy cream, butter and onion powder, and mix well to combine. Taste and add salt to taste if you find it necessary.
Step 3: Heat the oven
Grease a the baking dish with butter or oil.
Heat oven to 450 ºF [230 ºC].
Step 4: Filling the tomatoes
Cut the top of each tomato, using a teaspoon scoop out the center until they are hollowed out. Stuff the tomatoes with the mashed potatoes. You can use a piping bag with a wide tip to make them into floretes like I did.
Place the tomatoes on the baking dish and top them with cheese.
Step 5: Bake
Bake the tomatoes until the mashed potatoes turn golden brown and the cheese has melted (about 20 minutes).
Serve immediately.
Variations
This dish is perfect to reuse mashed potatoes if you happen to have them from a previous meal. In that case, add milk and cream cheese until they are very smooth and creamy, and continue cooking at step three.
If you wish to give it a very crispy crust, combine ½ cup grated parmesan cheese and ½ cup of panko or bread crumbs and use in lieu of cheddar cheese.
You can substitute minced fresh basil for the chive and parsley fresh herbs mixture.
If you really love cheese, add some extra cheese filling at the bottom before stuffing the tomatoes with mashed potatoes. If you have mozzarella cheese, it is perfect for this recipe. Imagine just how amazing mozzarella stuffed tomatoes topped with smooth mashed potatoes and a cheesy top are. Top rating from your guests!
Top tips
The best tomatoes for stuffing and roasting should be ripe but firm, I used tomatoes that were very firm right after turning from green to red. They will get a bit mushy after cooking, so it's better to start with them as firm as possible.
Beefsteak tomato are great for this purpose
Serving suggestions
This dish is perfect for cookouts, a no-mess, no-fuss side dish that can be made ahead of time. It goes great with grilled sausage, beef, or pork. I also love to pair it with pork chops, pork escalopes, air fryer drumsticks, and air fryer cod.
You may want to serve a light salad with the meal.
Nutritional information
Calories: 130kcal - Carbohydrates: 7g - Protein: 7g - Fat: 9g - Saturated Fat: 4g - Polyunsaturated Fat: 1g - Monounsaturated Fat: 3g - Trans Fat: 1g - Cholesterol: 20mg - Sodium: 723mg - Potassium: 358mg - Fiber: 1g
Sugar: 5g - Vitamin A: 1276IU - Vitamin C: 17mg - Calcium: 187mg - Iron: 1mg
More casserole recipes
See more: casserole recipes potato recipes lunch recipes
FAQs
Can you freeze stuffed tomatoes?
Absolutely. Baked stuffed tomatoes are a great make-ahead dish. Once stuffed, cover tightly with plastic wrap and freeze. I would not freeze tomatoes before stuffing.
How do you reheat stuffed tomatoes?
To reheat stuffed tomates, thaw for at least 90 minutes beforehand, top with cheese and bake them to reheat them completely and melt the cheese.
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Tomatoes Stuffed with Cheese and Mashed Potatoes Recipes
Ingredients
- 1½ pound potatoes peeled and quartered
- 1 tablespoon salt or more, to taste
- ¾ cup heavy cream
- 2 tablespoons salted butter plus extra to grease the baking pan
- 1 tablespoon onion powder
- 1 tablespoon fresh curly parsley chopped
- 1 tablespoon fresh chives chopped
- 6 tomatoes (large)
- 1 cup Cheddar cheese shredded
Instructions
Step 1: Boil the potatoes
- Place the potatoes in a medium pot or saucepan and add enough water to reach an inch above the potatoes. Add ½ tablespoon of salt to the water.Boil the potatoes over medium heat until they can be split easily with a fork (about 20 mins). Remove the potatoes from the heat and the water.
Step 2: Mash the potatoes
- Using a potato ricer (preferable), or a fork, mash the potatoes while they are still warm until you obtain a smooth puré with no lumps.Add the heavy cream, butter and onion powder, and mix well to combine. Taste and add salt to taste if you find it necessary.
Step 3: Heat the oven
- Grease a the baking dish with butter or oil.Heat oven to 450 ºF [230 ºC].
Step 4: Filling the tomatoes
- Cut the top of each tomato, using a teaspoon scoop out the center until they are hollowed out. Stuff the tomatoes with the mashed potatoes. You can use a piping bag with a wide tip to make them into swirls like I did.Place the tomatoes on the baking dish and top them with cheese.
Step 4: Bake
- Bake the tomatoes until the mashed potatoes turn golden brown and the cheese has melted (about 20 minutes).Serve immediately.
Cook's notes
Nutrition
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By , published May 16, 2011 on Tia Clara
I am trying this tonight with a side of fresh steamed green beans and carrots from the garden!
I don't think I can ever say NO to potatoes 🙂 I make something similar but instead of potatoes I add cooked couscous! Love the styling of the dish .. specially the one with the tomatoes from over the top angle.
What a nice and delicious idea. Lovely pics as as well
A great idea! It is so very. Lovely dish.
Cheers,
Rosa
Interesting way to make potatoes. Thanks for sharing.