Baked Tomatoes Stuffed With Cheesy Potatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Idaho Potatoes Ingredients:
6 large firm unpeeled tomatoes |
3 cups mashed potatoes |
1/4 cup chopped fresh chives |
1/2 teaspoon dried thyme |
1 -2 teaspoon pepper |
1 1/4 cups shredded cheddar cheese, divided |
1/4 cup dry breadcrumbs |
3 teaspoons paprika |
salt |
Directions:
1. Preheat oven to 350°F
2. 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.
3. 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.
4. In a medium mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the cheddar cheese.
5. Fill tomato cups with the potato mixture using a teaspoon.
6. In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar cheese and paprika; sprinkle on top of each tomato.
7. Place filled tomatoes in non-stick or well-oiled muffin cups. Bake 10 - 15 minutes until topping is crisp and tomatoes are heated through.
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