1 box (15) Athens Mini Fillo Shells
1/2 pound 85/15 ground beef
1/4-1/3 cup cheese spread
15 mini baby red potatoes
1 tomato, seeded and chopped
Cut 1/3 off top of each washed potato and place in a microwave-safe bowl. Add 1 teaspoon of water and cover tightly with plastic wrap. Microwave for 8 minutes but check them to be fork tender, as microwaves may vary. Set aside to cool enough to handle and then scoop out inside with small spoon or melon ball scoop. Set aside.
Separate ground beef into 15 pieces, 1/2 ounce each, and cup in hand and place about 1/4 teaspoon cheese spread and a few small pieces of tomato in center. Enclose completely and form a cone shaped meatball. Brown on grill pan or coated frypan on stove.
TO finish shells, add a little of the scooped part of potato flattened on bottom of shell. Put a little cheese spread inside potato and coat inside. Add meatball and serve immediately with a dollop of cheese and extra tomatoes on top. (These can be reheated before adding topping by putting in a 350 degree oven for about 5 minutes.)