Baked Tomatoes Stuffed with Cheesy Idaho® Potatoes | Idaho Potato Commission
Stuff tomato "bowls" with Idaho® potatoes, seasonings and low-fat cheese for an eye-catching, palate-pleasing side dish.
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Cooking tools:
- Paring knife
- Grapefruit spoon
- Melon baller
- Cooling rack
- Muffin tin
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
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
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