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)

Preheat oven to 325°F. 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.

To serve, top with sour cream, remaining 1/2 cup of cheese and green onions. Serve with breadsticks.