Baked Tomatoes Stuffed With Cheesy Potatoes

• 6 large firm unpeeled tomatoes
• 3 cups mashed potatoes
• 14 cup chopped fresh chives
• 12 teaspoon dried thyme
• 1 -2 teaspoon pepper
• 1 14 cups shredded cheddar cheese, divided
• 14 cup dry breadcrumbs
• 3 teaspoons paprika
• salt

1. Preheat oven to 350F
2. Using a paring knife, remove the stem end of each tomato.
3. Using a grapefruit spoon, small melon baller or a teaspoon, carefully hollow out each tomato, removing seeds and juice.
4. 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.
5. In a medium mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the cheddar cheese.
6. Fill tomato cups with the potato mixture using a teaspoon.
7. In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar cheese and paprika; sprinkle on top of each tomato.
8. Place filled tomatoes in non-stick or well-oiled muffin cups.
9. Bake 10 - 15 minutes until topping is crisp and tomatoes are heated through.

tomatoes, potatoes, fresh chives, thyme, pepper, cheddar cheese, breadcrumbs, paprika, salt

Taken from www.food.com/recipe/baked-tomatoes-stuffed-with-cheesy-potatoes-282303 (may not work)