Cheesy Potato Sauerkraut Tomatoes

The lovely bounty of endless juicy summer tomatoes is starting. Consequently, I cannot have too many recipes to showcase their beauty and flavor. This Cheesy Sauerkraut Potato Tomatoes dish is no exception. Herby, sauerkraut laced mashed potatoes are stuffed into scooped out tomatoes. Then, the tomatoes are baked and topped with beautiful bubbling melted Gouda cheese.

There is no set rule when it comes to the herb combination in the potatoes. I had thyme and basil on hand in my refrigerator. In addition, my herb garden yielded sage, lemon balm spicy oregano, and marjoram. 

The herby sauerkraut potatoes in these Cheesy Sauerkraut Potato Tomatoes are a standalone dish. So simple to create, yet so delicious. Boil russet potatoes and mash with butter and olive oil. Toss with pan-fried garlic, chopped sauerkraut, and herbs. Sprinkle in kosher salt and freshly ground pepper. The result is mind-blowing potatoes. However, stuffed inside tender baked sweet summer tomatoes is also a winner.

Leave the stem on if the tomato has one. Snip the stem leading about an eighth of an inch. Consequently, it makes for a prettier presentation of this Cheesy Sauerkraut Potato Tomatoes dish. Additionally, this recipe is gorgeous using different color heirloom tomatoes. 

Waste nothing:

Creating recipes with scooped tomatoes create some waste. However, don’t fret over throwing out the tomato flesh. You have options. Save and freeze the tomato flesh. Later, add to salads, tomato sauce or soups.

In addition, here’s my best tip. Drain off the tomato water and use it for cocktails. I highly recommend making these delicious Peppar Vodka Tomato Water Martinis. 

Serve Cheesy Sauerkraut Potato Tomatoes as a side dish or a main course. For instance, this recipe makes eight stuffed tomatoes. Consequently, it yields eight portions for a side dish. Four for the main course.

Print

Cheesy Sauerkraut Potato Tomatoes

Course Main Course, Side Dish

Cuisine American, German

Keyword Herby Sauerkraut Potatoes, Stuffed Tomatoes

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 4

Ingredients

• 1 lb potatoes
• 2 tablespoons butter
• 2 tablespoons olive oil divided
• Kosher salt and freshly ground pepper to taste
• 2 large garlic cloves minced
• 3/4 cup sauerkraut drained and chopped
• 1/4 cup finely chopped fresh herbs plus some sprigs for garnish
• 8 vine ripe tomatoes
• 1 cup shredded gouda cheese

Instructions

1. Peel the potatoes, cut into pieces and boil in salted water until tender.
2. Drain, transfer to a bowl.
3. Add 2 tablespoons butter, 1 tablespoon olive oil. Mash until creamy. Set aside.
4. Heat the remaining tablespoon of olive oil in a skillet.
5. Add the minced garlic and sauté until fragrant.
6. Add the chopped sauerkraut and stir to combine.
7. Mix in the chopped herbs. Cook for 3 minutes, stirring.
   
8. Add the mixture to the mashed potatoes and stir to make sure everything is evenly combined.
9. Season with kosher salt and freshly ground pepper to taste.
10. Preheat the oven to 350 degrees F.
11. Line a baking sheet with parchment paper.
12. Slice the tops off of the tomatoes and about 3/4 of the way up from the bottom. Use a teaspoon to scoop out the tomatoes. Mix in 2(?) tablespoon of the tomato flesh to the potato mixture, Discard the rest or save for another recipe.
    
13. Arrange the scooped out tomatoes on the baking sheet along with the lids.
14. Fill the tomatoes with the potato sauerkraut mixture.
15. Place in the oven and bake for 20 minutes. Remove the baking sheet from the oven and sprinkle the tops of the stuffed tomatoes with the shredded gouda cheese.
16. Return the tomatoes to the oven and bake for another 10 minutes, until the cheese is melted and bubbling.
17. Remove from oven. Arrange the stuffed tomatoes and lids on a serving dish.
18. Sprinkle with additional chopped herbs. Serve immediately.

Like these Cheesy Sauerkraut Potato Tomatoes? Also, try some of these other stuffed recipes: