Cheddar Chili Tomato Pots - cooking recipe

Ingredients

6 medium sized tomatoes
3 1/2 c. (14 oz.) Sargento shredded sharp Cheddar, divided
2 (4 oz.) cans, chopped mild green chilies, well drained
1/2 tsp. dried oregano
1/2 tsp. minced garlic
6 Tbsp. sour cream
3 green onions (scallions), sliced
(breadsticks for serving; optional)

Preparation

Preheat oven to 325\u00b0.
Grease shallow baking dish.
Cut 1/2-inch slice from top of each tomato; scoop out pulp and seeds, leaving 1/4-inch shell.
Invert tomatoes on paper towel and let drain 20 minutes.
Combine 3 cups of the cheese, chilies, oregano and garlic in medium size bowl.
Divide mixture evenly among tomato shells.
Arrange tomato shells in baking dish.
Bake 20 minutes.