Online Recipe Book

Dijon Baked Tomatoes

3 side servings, or 6 appetizer servings
Prep info
5 min prep + 10 min cook & prep + 5 min prep + 10 min bake
Prep time
Not set
Cook time
30 minutes
Time required
30 minutes
Oven preheat
make ahead


  • 1 lb potatoes
  • 12 tomatoes (medium)
  • 1 egg
  • 3 T Dijon mustard
  • 1 T butter (salted)
  • 1/4 c whipping cream (as needed)
  • buttered bread crumbs (as desired)


Preheat oven to 450F/Gas 8.

In a medium saucepan, cook potatoes until tender.  While those cook, slice the tops from the tomatoes and scoop out the insides to form shells.  Arrange in a shallow baking pan; set aside.

Drain and mash the potatoes.  Add egg, mustard, butter, and continue mashing; add cream as needed and continue mashing until smooth.

Fill tomatoes with the potato mixture; sprinkle with crumbs.

Bake for 8 to 10 minutes.


SJ Note 26 Jan 2011: Very tasty!  Interesting flavor combination, very different.  Filling makes enough for about 12 of our "medium" tomatoes, instead of the 6 called for, so I've changed this copy.  The mashed potato filling with the breadcrumb topping was good without the tomato, too, though, just on the side.  I used cornbread crumbs for this, took one muffin for all the filling.  Chris said it'd be better with bacon; he's likely right.  This also did well being prepared in advance: I made it several hours before needed, stuffed the tomatoes, stuck it in the fridge, took it out later, topped with crumbs, and baked for a couple of extra minutes.  Would be a good appetizer or side.