Peel the potatoes, cut into pieces and boil in salted water until tender.

Drain, transfer to a bowl.

Add 2 tablespoons butter, 1 tablespoon olive oil. Mash until creamy. Set aside.

Heat the remaining tablespoon of olive oil in a skillet.

Add the minced garlic and sauté until fragrant.

Add the chopped sauerkraut and stir to combine.

Mix in the chopped herbs. Cook for 3 minutes, stirring.

Add the mixture to the mashed potatoes and stir to make sure everything is evenly combined.

Season with kosher salt and freshly ground pepper to taste.

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

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.

Arrange the scooped out tomatoes on the baking sheet along with the lids.

Fill the tomatoes with the potato sauerkraut mixture.

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.

Return the tomatoes to the oven and bake for another 10 minutes, until the cheese is melted and bubbling.

Remove from oven. Arrange the stuffed tomatoes and lids on a serving dish.

Sprinkle with additional chopped herbs. Serve immediately.