Baked Tomatoes Stuffed with Cheesy Idaho Potatoes

Stuff tomato “bowls” with Idaho® potatoes, seasonings and low-fat cheese for an eye-catching, palate-pleasing side dish.

Ingredients

• 
  Directions
• 6 large, firm, unpeeled tomatoes
• 3 cups mashed Idaho® potatoes (using fresh potatoes or instant potato flakes prepared according to package directions)
• ¼ cup fresh, chopped chives
• ½ teaspoon dried thyme
• 1 – 2 teaspoons pepper
• 1¼ cup shredded cheddar cheese, divided
• ¼ cup dry bread crumbs
• 3 teaspoons paprika
• Salt to taste
• 
  

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. 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 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.
4. In a small bowl, combine bread crumbs, remaining ¼ cup cheddar 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.