My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (372g)

Recipe makes 4 servings

The following items or measurements are not included below:

low-fat mayonnaise

1 teaspoon balsamic vinegar

1 tablespoon pecorino romano cheese

Calories 298
Calories from Fat 134 (45%)
Amount Per Serving %DV
Total Fat 15.0g 23%
Saturated Fat 8.0g 39%
Monounsaturated Fat 4.8g
Polyunsaturated Fat 0.9g
Trans Fat 0.4g
Cholesterol 60mg 20%
Sodium 461mg 19%
Potassium 1005mg 28%
Total Carbohydrate 27.2g 9%
Dietary Fiber 4.4g 17%
Sugars 7.2g
Protein 15.4g 30%

detailed view...

how is this calculated?

Baked Stuffed Tomatoes Topped With Mashed Potato

Recipe #211582 | 55 min | 15 min prep | add private note
~Rita~

By: ~Rita~
Feb 14, 2007

An Enticing Presentation full of flavor making nutritious, delicious & easy. Be sure to pick firm tomatoes not over ripe one so they hold their shape when baked. The salting of the tomatoes will make the firmer for baking. So don't skip it.

SERVES 4 (change servings and units)

Ingredients

Mashed potatoes

Filling

Topping

Garnish

Directions

  1. 1
    Mashed Potatoes:.
  2. 2
    Boil potatoes in salted water till tender.
  3. 3
    Drain and mash with the butter, mayonnaise and milk. Season with salt and pepper.
  4. 4
    Set aside.
  5. 5
    Prepare Tomatoes:.
  6. 6
    Cut tops off of tomatoes. Save lids as a garnish. Scoop out insides of tomatoes, leaving outer layer intact. Discard seeds, and dice pulp for use in filling.
  7. 7
    Sprinkle inside of tomatoes with salt, and invert onto paper towel to drain. Let sit inverted while you prepare filling, at least 20 minutes.
  8. 8
    Pre heat oven to 350 degrees Fahrenheit.
  9. 9
    Prepare filling:.
  10. 10
    Over high heat brown beef, carrots, onions, garlic and cook until golden brown, 8-10 minutes. Stirring often.
  11. 11
    Add the diced tomatoes that were set aside, salt, balsamic vinegar, pepper, oregano, and basil and stir in cook 2 more minutes. Add 1/2 cup of the mashed potatoes to the meat mixture and mix in, using as a binder.
  12. 12
    Stuff each of the hollowed, tomatoes with 1/4 of the filling, mound 1/4 of the mashed potatoes on the meat filling. Fork the potatoes so they have a texture: pour evenly the butter on each: then sprinkling the cheese.
  13. 13
    Place on parchment paper in a baking dish.
  14. 14
    Bake for 20 minutes until hot and then broil tops just to brown.
  15. 15
    Garnish by placing un-baked tomato top "lids" back on tomatoes at a slight angle, garnish with fresh basil or green onions.

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Davie Crockett's Ground Beef Wrap-Ups

Stuffed Bacon Cheeseburgers

Beef Shepherd's Pie

Spicy Beef Tamales

Tomatoes

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: xxSallyxx

On Aug 10, 2007

As other reviews this was good and a little different but seemed you had to go through so many steps to get there that your expectations got greater than the dish! Thanks for the recipe!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: happygurl06

    On Mar 17, 2007

    This was fantastic, I will be making this again. The filling was delish, each flavour came out. The tomatoes kept their shape. It was enjoyed by my fussy husband and 2 year old. I will be using the filling for a variety of dishes as well as the concept for left over meat sauces/casserols etc. Great job.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • From: kassey

    On Oct 13, 2007

    I made this for my husband and myself the other evening , my husband is a great fan of stuffed tomatoes ,he gave this the thumbs up and asked for it to be made again, enjoyed by us both

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: woodland hues

    On Mar 17, 2007

    A really good dish that I would make again. I didn't find it especially work intensive since I used leftover mashed potatoes. We enjoyed it for a hot meal at lunch one bland snowy day and it really made the day special. Good taste, light, and, actually, the first time I ever tried making stuffed tomatoes, so thank you! I had more filling than would fit in 4 tomatoes so I used 2 small ramekins for the rest and it worked out great. I might consider larger tomatoes next time, too. Subbed romano cheese with parmesan this time around.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 8 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2008 Scripps Networks, Inc. All rights reserved