Baked Tomatoes Stuffed with Cheesy Potatoes

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Baked Tomatoes Stuffed with Cheesy Potatoes

 

6 large, firm, unpeeled tomatoes

3 cups mashed potatoes, using fresh potatoes or instant potato flakes

prepared according to package directions

1/4 cup fresh, chopped chives

1/2 teaspoon dried thyme

1 to 2 teaspoons pepper

1 1/4 cup shredded cheddar cheese, divided

1/4 cup dry bread crumbs

3 teaspoons paprika

salt to taste

 

Preheat oven to 350 degrees.

Using a paring knife, remove the stem end of each tomato. Using a grapefruit

spoon, small melon baller or a teaspoon, carefully hollow out each tomato,

removing seeds and juice. Sprinkle the inside of each tomato with a little

salt, and place the tomatoes upside down on a cooling rack to drain for

about 15 minutes.

In a medium mixing bowl, combine the potatoes, chives, thyme, pepper and 1

cup of the cheddar cheese. Fill tomato cups with the potato mixture using a

teaspoon.

In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar cheese and

paprika; sprinkle on top of each tomato.

Place filled tomatoes in nonstick or well-oiled muffin cups. Bake 10 to 15

minutes until topping is crisp and tomatoes are heated through.

Makes 6 servings.