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Mashed Potato Stuffed Baked Tomatoes

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Print Recipe
Cuisine: American
Prep Method: BakedMashed



Prep Time

20 Mins

Cook Time

15 Mins


Serves 40


  • 3 1/2 cups Instant mashed potatoes, prepared
  • 40 round tomatoes
  • 1 3/4 cups Grated Parmesan cheese
  • 1/2 cup Sour Cream
  • 3/4 teaspoon ground nutmeg
  • Olive oil
  • Salt and pepper to taste


  1. Prepare the mashed potatoes with ¾ of the amount of liquid indicated on the package.
  2. Cut a very thin slice of the bottom of each tomato so they can stand properly.
  3. Cut the top of the tomatoes and scoop out the pulp and seeds.
  4. Combine the mashed potatoes with the cheese, sour cream, nutmeg and season to taste.
  5. Place the mashed potatoes in a pastry bag and fill the tomatoes.
  6. Place them in a baking tray greased with olive oil.
  7. Bake at 400ºF for 15 minutes or until the mashed potatoes are slightly brown, taking care that the tomatoes keep their shape.
  8. Drizzle with some olive oil before serving.


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