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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Family Circle. Ingredients:
8 medium size ripe tomatoes |
1/2 lb sliced bacon |
4 ounces wedge iceberg lettuce (about 1/4 of head) |
1/4 cup shredded cheddar cheese |
3 tablespoons mayonnaise |
1/2 teaspoon white vinegar |
1/8 teaspoon old bay seasoning |
1 dash liquid hot pepper sauce |
Directions:
1. With a serrated steak knife, slice tops off tomatoes and reserve tops.
2. Using a small spoon, scoop out flesh and seeds from centers, reserving about 1/2 cup flesh. Rinse out tomato shells; let dry upside down on paper towel. Chop reserved tomato flesh.
3. In a large skillet over medium-high heat, cook bacon until crisp, about 5 minutes. Transfer to paper towel to drain.
4. Thinly slice iceberg wedge into fine shreds; chop if long strands of lettuce remain. Transfer lettuce to a medium-sized bowl. Stir in reserved chopped tomato flesh. Add the shredded cheddar cheese, mayonnaise, vinegar, Old Bay seasoning and hot-pepper sauce; stir until well blended.
5. Crumble the cooked bacon into bite-size pieces. Stir the bacon into the lettuce mixture. Place tomatoes upright on platter. Spoon filling into tomatoes, mounding slightly. Replace tomato tops. Serve the stuffed tomatoes immediately.
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