Baked Stuffed Tomatoes Topped with Mashed Potato
Delight in the ultimate comfort food fusion with these Baked Stuffed Tomatoes Topped with Mashed Potato! Bursting with Mediterranean-inspired flavors, these large, juicy tomatoes are hollowed out and filled with a savory mixture of ground beef or plant-based protein, aromatic garlic and onions, fluffy rice, and smoky paprika. Once baked to tender perfection, they’re crowned with a creamy mashed potato topping and a blanket of melted cheddar cheese for a rich, indulgent finish. This hearty yet elegant dish is perfect for family dinners or entertaining guests, offering a beautiful presentation and a satisfying blend of textures. Simple to prepare and packed with wholesome ingredients, this gluten-free recipe can be customized to suit vegetarian or meat-loving palates. Garnished with fresh parsley, these stuffed tomatoes are sure to be a show-stopping centerpiece on your table!
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Recipe Information
Ingredients
- 4 Large tomatoes
- 2 tablespoons Olive oil
- 1 Yellow onion, finely diced
- 2 cloves Garlic, minced
- 200 grams Ground beef or plant-based ground protein
- 1 cup Cooked rice
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 50 grams Parmesan cheese, grated (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 500 grams Potatoes, peeled and cubed
- 0.25 cup Milk
- 2 tablespoons Unsalted butter
- 50 grams Cheddar cheese, shredded (for topping)
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and carefully scoop out the pulp and seeds using a spoon, leaving a hollow shell. Reserve the pulp for the filling. Set the hollowed-out tomatoes aside upside down on a plate to drain excess juice.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute.
Add the ground beef (or plant-based protein) to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the reserved tomato pulp, cooked rice, dried oregano, smoked paprika, salt, and black pepper. Cook for 5 minutes, allowing the mixture to thicken slightly. If using Parmesan cheese, stir it in at this point.
Remove the skillet from heat and let the filling cool slightly. Turn the hollowed-out tomatoes upright and stuff them generously with the filling.
Place the stuffed tomatoes in a greased baking dish and bake in the preheated oven for 20 minutes.
While the tomatoes are baking, prepare the mashed potato topping. Boil the peeled and cubed potatoes in salted water for 10-15 minutes or until fork-tender. Drain well.
Mash the potatoes with milk and butter until smooth and creamy. Season with a pinch of salt and pepper to taste.
After 20 minutes of baking, carefully remove the stuffed tomatoes from the oven and spoon or pipe the mashed potato on top of each tomato. Sprinkle shredded cheddar cheese over the potatoes.
Return the dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and golden.
Garnish with chopped parsley before serving, if desired.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 29.8 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1219 mg | 94% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4794 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
