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 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!]
- 1 pound (454 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 ounces (57 g) cream cheese at room temperature, cut into small chunks
- 2 tablespoons unsalted butter, softened
- 1/3 cup (80 ml) half & half, at room temperature
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 6 (6-ounce) ripe slicing tomatoes with flat bottoms
- 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 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.
3-quart heavy bottom pot with lid
hand mixer
melon baller
Recipe Notes:
I have also broiled these in a toaster oven.
More Tomato Recipes
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! 🙂
this looks delicious and would go perfectly with all the grilled meats they have here in Rio de Janerio, Brasil
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…
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!
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.
these are two of some of my favorite things: mashed potatoes and tomatoes. and you have combined them: love!
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!
Wow I love this idea. I am such a mashed potato junkie. Stuffing them into tomatoes sounds perfect. I smell dinner!
Wow!! two of my favorites put together! Who would’ve thunk it!! Thanks for the great tip.