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Baked Tomatoes with Potato Stuffing


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


Preheat oven to 350F.

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. 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.

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.

In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar cheese and paprika; sprinkle on top of each tomato.

Place filled tomatoes in non-stick or well-oiled muffin cups. Bake 10 - 15 minutes until topping is crisp and tomatoes are heated through.

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