Cheesy Tomato Baked Potatoes

Nourishing, spicy, incomparably delicious. Real jam! Potatoes with tomatoes and cheese baked in the oven are an excellent alternative to the usual potatoes. Thanks to the dressing it turns out very appetizing and aromatic. Making these potatoes is very simple, and the taste is not inferior to more refined dishes.
cook time: 1h 10 min
Zoe Kendrick
Cheesy Tomato Baked Potatoes

Nutrition Facts (per serving)

117
Calories
6g
Fat
12g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Potato 1 kg
Tomatoes 500 g
Hard cheese 200 g
Ground black pepper to taste

Refueling:

Vegetable oil 2.5 tbsp
Garlic 5 clove
Dill 10 g
Salt to taste

Recipe instructions

Step 1

Step 1
How to bake potatoes with cheese and tomatoes in the oven? Prepare the necessary ingredients. Choose medium-sized potatoes. Choose tomatoes that are ripe, strong and juicy. When cut and cooked, soft fruits will not retain their shape and will turn into mush. Instead of vegetable oil for dressing, you can take sour cream of any fat content, natural yogurt without additives, or mix sour cream and mayonnaise in equal proportions (about 3 tbsp each). Turn on the oven at 180C.

Step 2

Step 2
Wash the potatoes, peel and cut into thin slices (about 3 mm thick). It is convenient to use a special grater or food processor when slicing, then the potato slices will turn out equally thin and more accurate.

Step 3

Step 3
Lightly grease any heat-resistant dish with high sides with vegetable oil (high-smoking). Spread half of the sliced potatoes in an even layer.

Step 4

Step 4
Wash the tomatoes and dry with paper towels. Cut them into thin rings with a sharp knife.

Step 5

Step 5
Spread half of the chopped tomatoes evenly over the potato layer.

Step 6

Step 6
Prepare the dressing. To do this, pour odorless vegetable oil into a small container. Add the garlic passed through a press, add salt and mix well.

Step 7

Step 7
Wash the dill, dry it with paper towels and finely chop. Dill can be replaced with parsley.

Step 8

Step 8
Add chopped herbs to the dressing and stir. If you think the sauce is too thick, add 1-2 tbsp. l. boiled water. If desired, you can add your favorite spices to the dressing. Paprika, allspice, dried basil, and Italian herbs are excellent options.

Step 9

Step 9
Drizzle half of the dressing over all the tomatoes.

Step 10

Step 10
Pepper to taste. It is better to use freshly ground pepper, it is more flavorful.

Step 11

Step 11
Grate hard cheese on a coarse grater. Take any tasty cheese that melts well in the oven. You can replace it with unbrined mozzarella or suluguni. Place 1/3 of the cheese on the tomatoes.

Step 12

Step 12
Next, alternate layers in the same sequence. Place the second part of the potatoes.

Step 13

Step 13
Scatter the tomatoes evenly on top.

Step 14

Step 14
Pour over the dressing and pepper.

Step 15

Step 15
Sprinkle with remaining cheese.

Step 16

Step 16
Cover the pan with foil, but so that it does not come into close contact with the cheese, otherwise, when it melts, it will all end up on the foil and not on the dish. Bake the dish in an oven preheated to 180 degrees for about 40 minutes until the potatoes are soft. Since everyoneʼs oven bakes differently, the baking time and temperature may need to be adjusted. Focus on the features of your equipment.

Step 17

Step 17
Remove the foil and bake for another 15 minutes without it to form a cheesy, delicious crust.

Step 18

Step 18
Baked potatoes with tomatoes and cheese can be served as a separate dish or as a side dish for meat. Fresh or pickled vegetables are suitable as an accompaniment. Serve immediately before the potatoes have cooled. Bon appetit!

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