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.

Stuff tomato "bowls" with Idaho® potatoes, seasonings and low-fat cheese for an eye-catching, palate-pleasing side dish.

Source: Idaho Potato Commission