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    Home » Side Dish

    Mashed Potato-Stuffed Tomatoes

    Aug 16, 2011 · Modified: Oct 12, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 12 Comments

    Jump to Recipe Print Recipe

    Mashed Potato-Stuffed Tomatoes - Andrea Meyers

    Years ago while living in Colombia, I became enamored with Andres Carne de Res, then a rustic grill in the village of Chia, north of Bogota. I didn’t own a car, so the only way to get there was by taxi or bus, but making the trek was so worth it. The place served the most amazing variety of meats, and the meat lovers on the teaching staff found the place intoxicating. One of the sides they served was grilled tomatoes stuffed with fluffy mashed potatoes, which seemed to go perfectly with any of the grilled meats.

    I don’t have a recipe for those tomatoes, so this is my version. I make the mashed potatoes with a little cream cheese, which seems to help them stand up to the hot tomato juices, and flavor them with our homegrown parsley and chives. After stuffing the tomatoes, I broil them in the oven or toaster oven because I like the bit of golden brown on the top.

    I use beefy slicing tomatoes with flattened bottoms so the tomatoes will stand up after broiling and scoop out the juicy middle to make room for the potatoes. A melon baller makes the scooping job very easy.

    [Thanks to the U.S. Potato Board for featuring this recipe on Potato Goodness!]

    Mashed Potato-Stuffed Tomatoes - Andrea Meyers
    Print Pin

    Mashed Potato-Stuffed Tomatoes

    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Side Dish
    Cuisine: Colombia
    Diet: Gluten Free, Vegetarian
    Keyword: potatoes, tomatoes
    Servings: 6
    Calories: 164kcal
    Author: Andrea

    Equipment

    • 3-quart heavy bottom pot with lid
    • hand mixer
    • melon baller

    Ingredients

    • 1 pound Yukon Gold potatoes (peeled and cut into 1-inch chunks)
    • 2 ounces cream cheese (at room temperature, cut into small chunks)
    • 2 tablespoons unsalted butter (softened)
    • ⅓ cup half & half (at room temperature)
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh chives
    • ¼ teaspoon sea salt
    • ⅛ teaspoon freshly ground black pepper
    • 6 medium slicing tomatoes (about 6 ounces each, with flat bottoms)
    US Customary - Metric

    Preparation

    • In the 3-quart pot, add the potato chunks and add enough water to float the potatoes. Cover and bring to a boil, then reduce heat to medium, keeping the potatoes at a medium boil until fork tender, about 10 to 12 minutes. Drain well and keep in the pot.
    • Stir in the cream cheese and butter until they melt, then whip in the half & half with a hand mixer until the mixture is smooth and creamy. Stir in the parsley and chives.
    • Carefully cut a wide circle around the stem of each tomato and remove it, then use a melon baller to remove the seeds and juice, leaving an opening about 2-inches wide in each tomato. Divide the mashed potatoes among the tomatoes, filling each past the top of the tomato.
    • Place the tomatoes on a foil-lined backing sheet and broil in the oven or toaster oven until the top of the stuffing is lightly browned and the tomatoes feel a little soft, about 5 to 6 minutes. Remove and allow to cool for 2 to 3 minutes, then serve.

    Nutrition

    Calories: 164kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 145mg | Potassium: 648mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1472IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Stephanie says

      August 16, 2011 at 11:55 pm

      oh wow. i've never tried stuffing tomatoes because it just seems so intimidating but i might have to try now! i love potatoes and tomatoes and this is such a great combination of the two! well done! 🙂

      Reply
    2. miguel says

      August 17, 2011 at 4:55 am

      this looks delicious and would go perfectly with all the grilled meats they have here in Rio de Janerio, Brasil

      Reply
    3. SharleneT says

      August 17, 2011 at 6:42 am

      Definitely a fantastic side dish to any meal. I love the taste combination. Even though, they could be separate on a plate, I don't think it would be the same as having been roasted together. Num Num...

      Reply
    4. peabody says

      August 17, 2011 at 2:56 pm

      Ya know, I never would have thought of this but what a great way to get the veggies in with the starch...and most kids will eat tomatoes!

      Reply
    5. Andrea says

      August 17, 2011 at 3:12 pm

      Thanks Stephanie! You should try it, it's not hard.

      Thanks Miguel. Rio sounds great.

      Thanks SharleneT, you voiced my thoughts.

      Peabody, you should have seen Hockey Guy wolfing it down, he totally loved it.

      Reply
    6. Olga @ MangoTomato says

      August 17, 2011 at 8:22 pm

      these are two of some of my favorite things: mashed potatoes and tomatoes. and you have combined them: love!

      Reply
    7. Jamie says

      August 21, 2011 at 8:39 am

      I spent an American Thanksgiving eating at Andres Carne de Res back in 2008! It was very surreal. Everyone there was just dancing and having fun and the food and service was great! I think I have a small memory of the tomato and can't wait to try this at home, many years later. Gracias!

      Reply
    8. Diane Eblin-thewholegang says

      August 23, 2011 at 2:07 pm

      Wow I love this idea. I am such a mashed potato junkie. Stuffing them into tomatoes sounds perfect. I smell dinner!

      Reply
    9. Marti says

      September 14, 2011 at 10:35 am

      Wow!! two of my favorites put together! Who would've thunk it!! Thanks for the great tip.

      Reply

    Trackbacks

    1. Mashed Potato-Stuffed Tomatoes Recipe | tomatoes | Scoop.it says:
      August 17, 2011 at 5:44 pm

      [...] Mashed Potato-Stuffed Tomatoes Recipe I don't have a recipe for those tomatoes, so this is my version. I make the mashed potatoes with a little cream cheese, which seems to help them stand up to the hot tomato juices, and flavor them with our homegrown ... Source: andreasrecipes.com [...]

      Reply
    2. Seasonal Eats: Tomatoes | Foodzie Blog says:
      August 26, 2011 at 1:40 pm

      [...] Stuffed: • Scoop ‘em out and stuff ‘em with quinoa and soft tofu. • Or, with mashed potatoes. [...]

      Reply
    3. 50 Savory Tomato Recipes - Sarah Titus says:
      November 25, 2014 at 3:22 pm

      […] Fried Green Tomatoes with Chipolte Sour Cream […]

      Reply

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