Directions:
- Remove stems, and cut a 1/4- inch slice from the top of each tomato. Scoop out pulp, leaving shells intact; reserve pulp for other uses. Invert tomato shells onto paper towels to drain; set aside.
- Sauté mushrooms in butter in a large skillet until tender. Remove from heat, and gradually stir in sour cream, salt, and pepper.
- Spoon mixture into prepared tomato shells; sprinkle bacon on top of each. Place tomatoes in a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 15 to 20 minutes. Garnish with chives; serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.95 Kcal (1440 kJ) | ||
| Calories from fat | 217.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.12g | 37% | |
|---|---|---|---|
| Cholesterol | 81.48mg | 27% | |
| Sodium | 1869.17mg | 78% | |
| Potassium | 725.32mg | 15% | |
| Total Carbs | 7.93g | 3% | |
| Sugars | 4.09g | 16% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 25.14g | 50% | |
| Vitamin C | 14.1mg | 24% | |
| Iron | 2.2mg | 12% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 144.76 Kcal (606 kJ) | ||
| Calories from fat | 91.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 37% | |
|---|---|---|---|
| Cholesterol | 34.3mg | 27% | |
| Sodium | 786.71mg | 78% | |
| Potassium | 305.28mg | 15% | |
| Total Carbs | 3.34g | 3% | |
| Sugars | 1.72g | 16% | |
| Dietary Fiber | 0.68g | 6% | |
| Protein | 10.58g | 50% | |
| Vitamin C | 5.9mg | 24% | |
| Iron | 0.9mg | 12% | |
| Calcium | 8.1mg | 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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