– potatoes, peeled and quartered – salt to taste – heavy cream (you can use whole milk instead if you wish, but it'll lack a bit of flavor) – 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 – tomatoes – 1 cup shredded mild cheddar cheese (o same amount of bread crumb and parmesan mixture, see notes below)
Grease a the baking dish with butter or oil. Heat oven to 450 ºF [230 ºC].
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.
Bake the tomatoes until the mashed potatoes turn golden brown and the cheese has melted. Serve immediately.