Forktionary

Baked Stuffed Tomatoes Topped With Mashed Potato Recipe

Indulge in these irresistible Baked Stuffed Tomatoes Topped with Creamy Mashed Potatoes! This recipe is a flavor explosion, combining juicy, savory tomatoes with fluffy, comforting mashed potatoes. Perfect for a healthy and delicious weeknight meal or a special occasion. Learn how to achieve the perfect baked tomato – firm, flavorful, and bursting with goodness. We'll guide you through selecting the right tomatoes, prepping them for optimal results, and creating a creamy mashed potato topping that will leave you wanting more! Easy to follow instructions ensure a stunning and satisfying dish every time.

Prep Time 20 mins
Cook Time 55 mins
Calories 299.7 kcal
Protein 30g
Rating 3.8 (10 Reviews)
Baked Stuffed Tomatoes Topped With Mashed Potato 96

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Stuffed Tomatoes Topped With Mashed Potato

  • 6 firm ripe tomatoes
  • 2 lbs white potatoes
  • 1/4 cup butter
  • Low Fat Mayonnaise
  • 1/4 cup low fat milk
  • Salt and pepper to taste
  • 90% Lean Ground Beef
  • Carrot
  • 1 cup chopped white onion
  • 2 garlic cloves
  • Salt to taste
  • Ground pepper to taste
  • Balsamic Vinegar
  • Dried Oregano
  • Dried Basil
  • Red Pepper Flakes
  • Pecorino Romano Cheese
  • Scallion
  • Fresh Basil
  • 1 cup chopped bell pepper
  • 1 cup chopped zucchini
  • 1 tbsp olive oil
  • 1 cup cooked quinoa or rice
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Stuffed Tomatoes Topped With Mashed Potato? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Baked Stuffed Tomatoes Topped With Mashed Potato

  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the tomatoes and scoop out the seeds and pulp, leaving about 1/4 inch of flesh.
  3. Season the tomato cavities generously with salt and pepper.
  4. Drizzle the inside of the tomatoes with olive oil.
  5. In a pan, sauté the onions, peppers, and zucchini until softened. Add garlic and cook for another minute.
  6. In a bowl, combine the cooked quinoa/rice, sautéed vegetables, Parmesan cheese, and fresh herbs.
  7. Stuff the prepared tomatoes with the mixture.
  8. Place the stuffed tomatoes in a baking dish.
  9. Boil the potatoes until tender. Drain well.
  10. Mash the potatoes with butter, milk/cream, salt, and pepper until smooth and creamy.
  11. Spoon the mashed potatoes over the stuffed tomatoes.
  12. Bake for 35-45 minutes, or until the tomatoes are tender and the topping is lightly browned.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

29g

Fat

39g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes European Italian Mediterranean Healthy Vegetarian Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Lunch Beef Potatoes Vegetables Oven Ground Beef Meat Tomatoes Equipment