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 squeeze 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              tablespoond dry bread crumbs
4              teaspoons butter

1 .       Cut a thin slice  off the top  of each tomato . Scoop  out pulp , leaving  a 1/2-inch shell ; invert  onto paper towels  to drain .
2 .        In a small bowl , combine the spinach , sour cream , cheddar cheese , 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 untikl heated through .

Golden brown crumbs  add a yummy topping to these baked tomatoes . They lok special  , but are very easy to make  and will always be a hit at your house .