Baked Tomatoes Stuffed with Cheese Potatoes
Ingredients
Instructions
1. Preheat oven to 350 degrees.
2. Using a paring knife, remove the stem end of each tomato. Using a grapefruit spoon, 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-size mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the Cheddar cheese. Fill tomatoes with the potato mixture using a teaspoon.
4. In a small bowl, combine bread crumbs, remaining 1/4 cup cheese and paprika; sprinkle on top of each tomato.
5. Place filled tomatoes in nonstick or well-oiled muffin cups. Bake 10-15 minutes until topping is crisp and tomatoes are heated through.
Serves 6. Recipe is from Idaho Potato Commission
Source: The Advocate - Baton Rouge, La.
2. Using a paring knife, remove the stem end of each tomato. Using a grapefruit spoon, 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-size mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the Cheddar cheese. Fill tomatoes with the potato mixture using a teaspoon.
4. In a small bowl, combine bread crumbs, remaining 1/4 cup cheese and paprika; sprinkle on top of each tomato.
5. Place filled tomatoes in nonstick or well-oiled muffin cups. Bake 10-15 minutes until topping is crisp and tomatoes are heated through.
Serves 6. Recipe is from Idaho Potato Commission
Source: The Advocate - Baton Rouge, La.
Recipe Info
Views
590
Date
February 16, 2005
Categories
Vegetables