Baked Tomatoes with Potato Stuffing
(updated on Aug 06, 2008)
This is a wonderful and unusual side dish that goes with just about everything!
6 Ontario greenhouse tomatoes
3 Cups mashed potatoes
¼ Cup fresh chives, chopped
½ Tsp dried thyme
1 Tsp black pepper
1 ½ Cups cheddar cheese, shredded
¼ Cup bread crumbs
3 Tsp paprika
Salt and pepper to taste
Remove stem end of tomatoes and hollow out. Sprinkle inside of tomatoes with salt and place upside down on paper towels to drain.
In a bowl, combine potatoes, chives, thyme, salt and pepper, and ½ of the shredded cheese. Fill the tomato cups with this mixture.
Combine bread crumbs, remaining shredded cheese and paprika. Sprinkle on each tomato.
Bake in a non stick muffin pan at 325 for 20-25 minutes.
6 Ontario greenhouse tomatoes
3 Cups mashed potatoes
¼ Cup fresh chives, chopped
½ Tsp dried thyme
1 Tsp black pepper
1 ½ Cups cheddar cheese, shredded
¼ Cup bread crumbs
3 Tsp paprika
Salt and pepper to taste
Remove stem end of tomatoes and hollow out. Sprinkle inside of tomatoes with salt and place upside down on paper towels to drain.
In a bowl, combine potatoes, chives, thyme, salt and pepper, and ½ of the shredded cheese. Fill the tomato cups with this mixture.
Combine bread crumbs, remaining shredded cheese and paprika. Sprinkle on each tomato.
Bake in a non stick muffin pan at 325 for 20-25 minutes.
