Tomatoes stuffed with Potatoes & Cheese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These tomatoes look wonderful and taste even better Prep time does not include the 15 minutes for draining nor cook time for the potatoes. I use left over mashed potatoes for this recipe. Great color for Valentine's Day Ingredients:
6 large tomatoes |
3 cups mashed potatoes, cold |
1/4 cup fresh chives, chopped |
1/2 teaspoon thyme |
1/2 teaspoon pepper |
1 1/8 cups cheddar cheese, shredded (i like aged but your choice) |
1/4 cup dried breadcrumbs |
3 teaspoons paprika (hungarian) |
salt |
Directions:
1. Cut large hollows at the stem end of the tomatoes, remove seeds& Juice.
2. Sprinkle the inside of the tomato with a little salt and invert on paper towels to drain for apprx 15 minutes.
3. Mix the cold mashed potatoes with the chives, thyme, pepper and 1 cup of the cheddar.
4. Fill the tomatoes with the potato mixture.
5. Mix bread crumbs with the remaining 1/4 cup of cheese and the paprika.
6. Sprinkle evenly on the tops of the tomatoes.
7. Preheat oven to 350F.
8. Place the tomatoes in well oiled muffin tins.
9. Bake 15 minutes or until they are heated through.
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