Best 7 Baked Stuffed Tomatoes Topped With Mashed Potato Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, baked stuffed tomatoes topped with mashed potato stand as a testament to the transformative power of simple ingredients. This classic dish, often associated with comfort food, exudes both elegance and homeliness, making it a versatile choice for any occasion. With its vibrant colors, tantalizing aromas, and symphony of flavors, this culinary masterpiece is sure to entice your taste buds and leave you craving more.

Here are our top 7 tried and tested recipes!

MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY



Mashed Potato Stuffed Meatloaf Cups Recipe by Tasty image

Here's what you need: potato, butter, salt, pepper, shredded parmesan cheese, milk, ketchup, tomato paste, brown sugar, onion powder, mustard powder, paprika, cooking oil, onion, garlic, ground beef, salt, pepper, worcestershire sauce, shredded parmesan cheese, fresh parsley, egg, panko breadcrumbs, milk

Provided by Claire Nolan

Categories     Lunch

Yield 10 meatloaf cups

Number Of Ingredients 24

1 lb potato, cooked and peeled
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
½ cup shredded parmesan cheese
1 cup milk
¾ cup ketchup
2 tablespoons tomato paste
¼ cup brown sugar
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon cooking oil
1 cup onion, diced
1 tablespoon garlic, minced
1 lb ground beef, 85%/15% fat
1 teaspoon salt
1 teaspoon pepper
1 teaspoon worcestershire sauce
½ cup shredded parmesan cheese
¼ cup fresh parsley
1 egg, beaten
½ cup panko breadcrumbs
¼ cup milk

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
  • Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
  • Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
  • In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
  • Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
  • Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
  • Generously brush half of the reserved glaze on top of the meatloaf cups generously.
  • Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
  • Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, Sugar 9 grams

BAKED STUFFED TOMATOES TOPPED WITH MASHED POTATO



Baked Stuffed Tomatoes Topped With Mashed Potato image

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.

Provided by Rita1652

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 20

4 large firm ripe tomatoes
2 large white potatoes, peeled and cubed
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons low-fat mayonnaise
1/4 cup low-fat milk, warmed
salt and pepper
1/2 lb 90% lean ground beef
1/4 cup carrot, finely minced
1/3 cup white onion, minced
2 -4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/8-1/4 teaspoon red pepper flakes
1 tablespoon butter, melted
1 tablespoon pecorino romano cheese
scallion
fresh basil

Steps:

  • Mashed Potatoes:.
  • Boil potatoes in salted water till tender.
  • Drain and mash with the butter, mayonnaise and milk. Season with salt and pepper.
  • Set aside.
  • Prepare Tomatoes:.
  • 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.
  • Sprinkle inside of tomatoes with salt, and invert onto paper towel to drain. Let sit inverted while you prepare filling, at least 20 minutes.
  • Pre heat oven to 350 degrees Fahrenheit.
  • Prepare filling:.
  • Over high heat brown beef, carrots, onions, garlic and cook until golden brown, 8-10 minutes. Stirring often.
  • 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.
  • 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.
  • Place on parchment paper in a baking dish.
  • Bake for 20 minutes until hot and then broil tops just to brown.
  • Garnish by placing un-baked tomato top "lids" back on tomatoes at a slight angle, garnish with fresh basil or green onions.

Nutrition Facts : Calories 299.7, Fat 15, SaturatedFat 8, Cholesterol 60.5, Sodium 477.2, Carbohydrate 27.3, Fiber 4.5, Sugar 7.5, Protein 15.5

STUFFED BAKED POTATOES



Stuffed Baked Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 main course servings, or 8 side dish servings

Number Of Ingredients 6

4 large baking potatoes
1 stick butter
1 cup grated Cheddar cheese
3/4 cup milk, plus more if needed
2 tablespoons chopped chives, optional
Salt and pepper, to taste

Steps:

  • Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

VERONICA'S STUFFED TOMATOES



Veronica's Stuffed Tomatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

4 large tomatoes (about 3 1/4 pounds total)
2 teaspoons kosher salt
1/4 cup packed fresh basil leaves
1/4 cup vegetable broth or chicken broth
1/2 teaspoon dried oregano
2 cloves garlic, smashed and peeled
1/4 cup plus 2 tablespoons olive oil
1/2 cup tomato puree, such as Mutti Passata, or more as needed
3/4 cup arborio rice
2 large Yukon gold potatoes, diced
Grated Parmesan, optional

Steps:

  • Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
  • Preheat the oven to 375 degrees F.
  • Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
  • Serve with a grating of Parmesan, if desired.

BAKED STUFFED TOMATOES



Baked Stuffed Tomatoes image

An easy and quick recipe for when tomatoes are abundant from your garden.

Provided by AJRHODES3

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 7

6 slices bacon
6 medium tomatoes
½ cup chopped green bell pepper
¼ cup grated Parmesan cheese
⅓ cup croutons
salt and pepper to taste
6 sprigs parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
  • Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
  • Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 14.7 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 332.2 mg, Sugar 5.2 g

BEEF-STUFFED POTATOES



Beef-Stuffed Potatoes image

This is a stuffed potato with a twist. Teenagers like the flavor the green chiles and cheese add.

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 6 servings.

Number Of Ingredients 11

6 medium baking potatoes
1 pound ground beef
2 tablespoons chopped onion
1/3 cup sour cream
1 can (4 ounces) chopped green chiles
3 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
3/4 cup shredded cheddar cheese

Steps:

  • Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.

Nutrition Facts : Calories 422 calories, Fat 19g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 711mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

STUFFED BAKED TOMATOES



Stuffed Baked Tomatoes image

I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Steps:

  • Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • Selecting the right tomatoes is essential for this recipe. Look for firm, ripe tomatoes with no blemishes or bruises.
  • To easily scoop out the tomato flesh, use a sharp paring knife to make a circular cut around the stem. Then, use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell.
  • For a flavorful filling, use a combination of cooked rice, ground beef, vegetables, and seasonings. You can also add some grated cheese for extra richness.
  • To make the mashed potato topping, use Yukon Gold potatoes for a smooth and creamy texture. Be sure to season the potatoes generously with salt, pepper, and garlic powder.
  • For a crispy topping, sprinkle some bread crumbs or grated Parmesan cheese on top of the mashed potatoes before baking.
  • Bake the stuffed tomatoes in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the tomatoes are tender and the filling is heated through.

Conclusion:

Baked Stuffed Tomatoes topped with Mashed Potato is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its combination of flavorful filling, creamy mashed potato topping, and crispy bread crumb or Parmesan cheese crust, this dish is sure to be a hit at any gathering. Experiment with different fillings and toppings to create your own unique variation of this classic recipe.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #lunch     #beef     #potatoes     #vegetables     #oven     #ground-beef     #meat     #tomatoes     #equipment

Related Topics