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Baked Tomatoes Stuffed with Cheesy Potatoes

Serves6
IngredientsPotatoes, Fruits
Day PartDinner
Menu PartSide Dish
Cuisine TypeAmerican
Baked Tomatoes Stuffed with Cheesy Potatoes

The baked, stuffed tomatoes can be prepared in advance and cooked to order. Their own velvety sweetness is enriched with cheddar-cheesy mashed potatoes, chives, thyme and paprika.

Ingredients

6 large, firm tomatoes
Salt, to taste
3 cups mashed Idaho potatoes
1⁄4 cup chopped fresh chives
1⁄2 tsp. dried thyme
1⁄4 tsp. ground pepper
1 1⁄4 cup shredded cheddar cheese, divided
1⁄4 cup dry bread crumbs
3 tsp. paprika
 

Steps

  1. Preheat oven to 350ºF.
  2. Remove stem end and hollow out each tomato, removing seeds and juice. Sprinkle inside of tomatoes with salt; place upside down on cooling rack to drain for about 15 min.
  3. In bowl, combine potatoes, chives, thyme, pepper, and 1 cup cheddar. Fill tomato cups with potato mixture.
  4. In small bowl, combine bread crumbs, remaining 1⁄4 cup cheddar cheese, and paprika; sprinkle on top of each tomato.
  5. Place filled tomatoes in non-stick or well-oiled muffin pans. Bake 10-15 min., until topping is crisp and tomatoes are heated through.
     

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