Baked Tomatoes Stuffed With Cheesy Potatoes

Be the first to review
READY IN: 30mins
Recipe by dicentra

Idaho Potatoes

Ingredients Nutrition


  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.
  5. Fill tomato cups with the potato mixture using a teaspoon.
  6. In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar cheese and paprika; sprinkle on top of each tomato.
  7. Place filled tomatoes in non-stick or well-oiled muffin cups. Bake 10 - 15 minutes until topping is crisp and tomatoes are heated through.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a