Tomatoes Stuffed with Cheese and Mashed Potatoes Recipes
Serving: 6 servings
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
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.
Nutrition
Calories: 130kcal
