Tomatoes filled with herbed cheese mashed potatoes

Tomatoes filled with herbed cheese mashed potatoes

I have mentioned it before, but we Dominicans are not big fans of potatoes. And I am fine with that. It’s not that we don’t enjoy the noble tuber, after all it is the main ingredient in our beloved Russian salad, and  a common ingredient in our soups, but as a side dish, potatoes lose badly to rice in all its multiple incarnations.

Of course once in a while we crave a little variety, and potatoes are just the thing. Have you checked our recipes with potatoes?

Tomatoes filled with herbed cheese mashed potatoes

On the home front, my husband was raised with potatoes as the staple of his diet, a common case in Europe, and my daughter apparently inherited the potato-loving gene from him. Rice, pasta and potatoes are served with nearly equal frequency here, so I have had to polish my potato-cooking skills.

Tomatoes filled with herbed cheese mashed potatoes

While I have to accept that my mashed potatoes are still not nearly as good as my husband’s grandmother’s famous “fluffy mashed potatoes”, I can still whip up a decent plate of the thing if pressed into service. But to defeat my congenital lack of enthusiasm for potatoes, I am always looking for alternatives to serve it. I love cheese, and I love tomatoes, and I love herbs… The progression to this was just natural.

Tomatoes filled with herbed cheese mashed potatoes

As I’ve done before, I was invited to pick a recipe from Sargento’s website and run with it. I loved the sound of this Herbed Cheese Mashed Potatoes. They had me at “cheese”. The light bulb was lit in my head and a new favorite was born.

Have I told you I love cheese?

Aunt Clara
Tomatoes filled with cheesy mashed potatoes
Prep time
Cook time
Total time
Loved these roasted tomatoes filled with cheesy herbed potatoes. Each one serves the perfectly-sized portion of cheesy, smooth goodness.
Serves: 6 servings
  • 6 large tomatoes
  • 1½ lbs. potatoes, peeled and quartered
  • ⅓ cup sliced green onions
  • 1 tablespoon of chopped fresh basil
  • 1 tablespoon of chopped fresh chives
  • ½ tablespoon of salt
  • ¼ teaspoon of pepper
  • 1 cup Sargento® Traditional Cut Shredded Mild Cheddar Cheese
  • ¾ cup skim milk
  • 1 tablespoons of oil
  1. Boil potatoes until tender; drain.
  2. Mash potatoes until there are no lumpy bits left.
  3. Add milk, cheese and salt and mix well.
  4. Add green onions, basil, chives, salt and pepper. Mix well. Reserve.
  5. Oil a baking tray with half the oil.
  6. Heat oven to 450 ºF(230 ºC).
  7. Cut the top of of each tomato, using a teaspoon scoop out the center until they are hollowed out.
  8. Stuff the tomatoes with the mashed potatoes.
  9. Place the tomatoes on the tray and bake until the mashed potatoes turn golden brown.
  10. Serve immediately.

This post was sponsored by Sargento. I was compensated for creating this recipe and writing this post but the opinions are 100% mine.

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{ 4 comments… add one }

  • Deb September 2, 2013, 11:27 AM

    I am trying this tonight with a side of fresh steamed green beans and carrots from the garden!

  • Kankana August 3, 2012, 3:54 PM

    I don’t think I can ever say NO to potatoes :) I make something similar but instead of potatoes I add cooked couscous! Love the styling of the dish .. specially the one with the tomatoes from over the top angle.

  • Sylvia@bascooking August 2, 2012, 10:44 AM

    What a nice and delicious idea.Lovely pics as as well

  • Rosa August 2, 2012, 10:36 AM

    A great idea! Those look and sound delicious. Lovely clicks.