Baked Tomatoes Stuffed with Cheesy Potatoes

Menu Part: 
Side Dish
Cuisine Type: 

The baked, stuffed tomatoes can be prepared in advance and cooked to order. Their own velvety sweetness is enriched with cheddar-cheesy mashed potatoes, chives, thyme and paprika.


6 large, firm tomatoes
Salt, to taste
3 cups mashed potatoes
1⁄4 cup chopped fresh chives
1⁄2 tsp. dried thyme
1⁄4 tsp. ground pepper
1 1⁄4 cup shredded cheddar cheese, divided
1⁄4 cup dry bread crumbs
3 tsp. paprika


1. Preheat oven to 350 F.

2. Remove stem end and hollow out each tomato, removing seeds and juice. Sprinkle inside of tomatoes with salt; place upside down on cooling rack to drain for about 15 minutes.

3. In bowl, combine potatoes, chives, thyme, pepper and 1 cup cheddar. Fill tomato cups with potato mixture.

4. In 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 pans. Bake 10-15 minutes, until topping is crisp and tomatoes are heated through.

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