Spinach-Stuffed Tomatoes

 

Prep : 20 minutes    Bake 40 minutes    Makes 8 servings

 

8                 medium tomatoes

2                 packages (10 ounces each) frozen chopped spinach , thawed and squeezed dry

1-1/2           cups (12 ounces) sour cream

1                  cup (4 ounces) finely shredded cheddar cheese

4                  green onions , chopped

1/2              teaspoon salt

3                 tablespoons grated Parmesan cheese

3                  tablespoons  dry bread crumbs

4                 teaspoons butter

 

1 .      Cut  a thin slice off the top of each tomato  . Scoop out plup , leaving a 1/2-inch shell ; invert onto wax paper towels  to drain .

2 .       In a small bowl , combine the spinach , sour cream , cheddar  chese  , onions and salt . Spoon about 1/2 cup into each tomato .

3 .       Place in a greased 13-inch x 9-inch baking dish . Sprinkle with Parmesan cheese  and bread crumbs ; top each with 1/2 teaspoon  butter . Bake uncovered  at 350*  for 40 to 45 minutes  or until heated through .

 

Golden brown crumbs  add a yummy topping  to these baked tomatoes . When your gang cut into them  , they will be delighted  to find a savory spinach filling  . They look special  but they are easy to make  and always a hit .