Potato-Stuffed Tomatoes

1. 1

   Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/4-in. shell. Sprinkle salt on the insides of the tomatoes; invert onto paper towels and let drain for 10 minutes.

2. 2

   In a small bowl, combine the potatoes, parsley, 1 tablespoon cheese and onion. Spoon into tomatoes. Sprinkle with remaining cheese.

3. 3

   Place in a small baking dish coated with cooking spray. Bake at 400u00b0 for 10 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

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