(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 3TOMATO APPETIZERS >>>>> >  Baked Tomatoes Stuffed w/Potatoes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


stuffed baked tomatoes

Yield: 6 Servings


• 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


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:


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages