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BAKED TOMATOES STUFFED WITH CHEESY IDAHO POTATOESstuffed baked tomatoes

Yield: 6 Servings

INGREDIENTS:

• 6 large, firm, unpeeled tomatoes
• 3 cups mashed Idaho Potatoes (using fresh potatoes or instant potato flakes prepared according to package directions)
• 1/4 cup fresh, chopped chives
• 1/2 teaspoon dried thyme
• 1 - 2 teaspoons pepper
• 1 1/4 cup shredded cheddar cheese, divided
• 1/4 cup dry bread crumbs
• 3 teaspoons paprika
• Salt to taste
 

DIRECTIONS:

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 1/4 cup cheddar cheese and paprika; sprinkle on top of each tomato.

5. Place filled tomatoes in non-stick or well-oiled muffin cups. Bake 10 - 15 minutes until topping is crisp and tomatoes are heated through.
 

Approximate nutritional analysis per serving: 305 calories, 12 grams fat, 25 mg. cholesterol, 558 mg. sodium, 10 grams protein, 30 grams carbobydrate.
(does not include optional ingredients)

Idaho Potato Commission:  www.idahopotato.com
 

 

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