Stuff tomato “bowls” with Idaho® potatoes, seasonings and low-fat cheese for an eye-catching, palate-pleasing side dish.
Baked Tomatoes Stuffed with Cheesy Idaho® Potatoes
Servings
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
Instructions
Preparation
- 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.3 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.4 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.5 In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar cheese and paprika; sprinkle on top of each tomato. 6 Place filled tomatoes in nonstick or well-oiled muffin cups. Bake 10 – 15 minutes until topping is crisp and tomatoes are heated through.
Special instructions
- Stuff tomato “bowls” with Idaho® potatoes, seasonings and low-fat cheese for an eye-catching, palate-pleasing side dish.
- Source: Idaho Potato Commission
This was a big hit at our Shavout celebration. I will look forward to trying more of the recipes I found on this site. Thank you
its says IDAHO. 🙂
This gave me an idea. Hope it turns out good 🙂
What kind of tomatoes works best here?