Easy Cheesy Mashed Potato Stuffed Roasted Tomato Recipe

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 Clara Gonzalez - Last revised Sep 11, 2023. Published May 16, 2011.

Why I ❤️ it Recipe Ingredients Preparation

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.

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Utensils and tools

• Medium saucepan
• Potato ricer
• Baking dish
• Oven

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

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