Baked Tomatoes Stuffed with Cheesy Potatoes

1. Preheat oven to 350ºF.

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 min.

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 min., until topping is crisp and tomatoes are heated through.