Baked Tomatoes Stuffed With Cheesy Potatoes – a delicious recipe with tomatoes, potatoes, fresh chives, thyme, pepper, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350F
2
Using a paring knife, remove the stem end of each tomato.
3
Using a grapefruit spoon, small melon baller or a teaspoon, carefully hollow out each tomato, removing seeds and juice.
4
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.
5
In a medium mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the cheddar cheese.
6
Fill tomato cups with the potato mixture using a teaspoon.
7
In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar cheese and paprika; sprinkle on top of each tomato.
8
Place filled tomatoes in non-stick or well-oiled muffin cups.
9
Bake 10 - 15 minutes until topping is crisp and tomatoes are heated through.
349
kcal
Calories
12
g
Fat
45
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 large firm unpeeled tomatoes, 3 cups mashed potatoes, ¼ cup chopped fresh chives, ½ teaspoon dried thyme, and more.
Yes, Baked Tomatoes Stuffed With Cheesy Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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