Baked Tomatoes Stuffed with Cheese Potatoes

Ingredients

• 6 unpeeled large, firm tomatoes
• 3 cups mashed potatoes (using fresh potatoes or instant potato flakes prepared according to pkg. directions)
• 1/4 cup chopped fresh chives or green onions
• 1/2 tsp. dried thyme
• Black pepper, to taste
• 1 1/4 cups shredded Cheddar cheese, divided
• 1/4 cup dry bread crumbs
• 3 tsps. paprika
• Salt, to taste

Directions

1. Preheat oven to 350 degrees.

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

3. In a medium-size mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the Cheddar cheese. Fill tomatoes with the potato mixture using a teaspoon.

4. In a small bowl, combine bread crumbs, remaining 1/4 cup cheese and paprika; sprinkle on top of each tomato.

5. Place filled tomatoes in nonstick or well-oiled muffin cups. Bake 10-15 minutes until topping is crisp and tomatoes are heated through.

Serves 6. Recipe is from Idaho Potato Commission

Source: The Advocate – Baton Rouge, La.