Short Cut Spinach And Cheese Souffle Stuffed Tomatoes - cooking recipe

Ingredients

4 medium sized tomatoes
12 ounces stauffer's spinach souffle
1/4 cup shredded cheddar cheese

Preparation

preheat over to 350 degrees.
cut off tops of tomatoes and a small slice off the bottom (to stabilize) and scoop out seeds and some of the pith.
allow to drain upside down on absorbent paper towels
defrost the spinach souffle.
once the souffle is scoopable stir in the cheddar and spoon into the tomato cups about 1/2 to 3/4 full.
place on a baking sheet (put the tomato tops on the sheet next to them) and bake for about 15-20 minutes until the souffle is puffed up and set in the middle.
Replace the tops for presentation and serve!