Stuffed Tomatoes

Boil potatoes (I use this Instant Pot method to boil potatoes), then remove the peel, add them to a bowl, and mash - it’s fine to leave small lumps of potato, it doesn’t need to be smooth. Set aside for now.
Slice the tops off the tomatoes and set them aside. Remove the insides of the tomato with a spoon or melon baller and place them into a bowl.
Heat oil in a large sauté pan over medium heat, then add cumin seeds. Once the cumin seeds turn brown, add onions and green chili and cook for 3-4 minutes, or until the edges of the onion begin to brown.
Increase the heat to medium-high and add the tomato pulp/juice to the pan and cook for 10 minutes. Keep the stirring to a minimum to allow the tomatoes to reduce.
Turn off the heat, add the boiled potatoes and spices and mix well. Then, add lemon juice, cilantro, and mint and mix well. Let the mixture cool down.
Once cool, stuff the tomatoes with the filling, then place the tomato cap on top. Place the stuffed tomatoes in a casserole dish.
Drizzle oil on the tomatoes (about half teaspoon oil per tomato) and sprinkle each tomato with a pinch of salt.
Bake at 400F for 25 minutes.