---

Baked Tomatoes Stuffed with Cheesy Idaho® Potatoes

---

Recipe courtesy of Mr. Food

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

Yield: 6 Servings
Estimated Cost per Serving*: 1.50

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

Directions

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. 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.
3. 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.
4. In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar cheese and paprika; sprinkle on top of each tomato.
5. Place filled tomatoes in nonstick or well-oiled muffin cups. Bake 10 - 15 minutes until topping is crisp and tomatoes are heated through.

Estimated Nutritional Analysis per Serving:
305 calories, 12 g fat, 25 mg cholesterol, 558 mg sodium, 10 g protein, 30 g carbohydrates