Baked Tomatoes Stuffed With Cheesy Potatoes

1. 1

   Preheat oven to 350F

2. 2

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

3. 3

   Using a grapefruit spoon, small melon baller or a teaspoon, carefully hollow out each tomato, removing seeds and juice.

4. 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. 5

   In a medium mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the cheddar cheese.

6. 6

   Fill tomato cups with the potato mixture using a teaspoon.

7. 7

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

8. 8

   Place filled tomatoes in non-stick or well-oiled muffin cups.

9. 9

   Bake 10 - 15 minutes until topping is crisp and tomatoes are heated through.

* Per serving · 4 servings · Values may vary.