Potato Tomatoes - cooking recipe

Ingredients

4 large tomatoes
instant mashed potatoes
American cheese slices
parsley flakes
salt and pepper
Parmesan cheese

Preparation

Cut tomatoes in half (across, not up and down).
Scoop out pulp, leaving enough veins to make 3 pockets.
Discard pulp (or save for salsa).
Be sure to cut out the large core on one half of each tomato.
Place them open side up on cookie sheet.
Salt and pepper if desired.
Sprinkle liberally with Parmesan cheese. Precook in a 350\u00b0 oven for 15 minutes.