Directions:
- In a large skillet, cook bacon over medium heat until brown 5-7 minutes.
- Drain on paper towels and chop finely.
- Using a small sharp knife, cut a thin slice from the end of each tomato (the stem end serves as a flat bottom so tomatoes will stand upright).
- Scoop out tomato seeds and pulp with a small spoon.
- Lightly salt tomato cavities and allow to drain upside down on paper towels 20 mins.
- In a small bowl, combine bacon, scallions and mayonnaise.
- Stir til well mixed.
- Using a small spoon, stuff mixture into tomato cavities, mounding slightly.
- Refrigerate up to two hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.6 Kcal (1849 kJ) | ||
| Calories from fat | 389.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.3g | 67% | |
|---|---|---|---|
| Cholesterol | 48.96mg | 16% | |
| Sodium | 556.02mg | 23% | |
| Potassium | 335.7mg | 7% | |
| Total Carbs | 4.87g | 2% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 8.69g | 17% | |
| Vitamin C | 13.3mg | 22% | |
| Iron | 0.2mg | 1% | |
| Calcium | 23.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 254.25 Kcal (1064 kJ) | ||
| Calories from fat | 224.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.93g | 67% | |
|---|---|---|---|
| Cholesterol | 28.19mg | 16% | |
| Sodium | 320.13mg | 23% | |
| Potassium | 193.28mg | 7% | |
| Total Carbs | 2.8g | 2% | |
| Sugars | 1.78g | 12% | |
| Dietary Fiber | 0.69g | 5% | |
| Protein | 5g | 17% | |
| Vitamin C | 7.6mg | 22% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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