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.

– 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)


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. Remove the potatoes from the heat and the water.

Step 1:

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 2:

Grease a the baking dish with butter or oil. Heat oven to 450 ºF [230 ºC].

Step 3:

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 4:

Bake the tomatoes until the mashed potatoes turn golden brown and the cheese has melted. Serve immediately.

Step 5:

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