Makes 8 servings
8 medium ripe tomatoes
1/2 pound sliced bacon
1/4 head iceberg lettuce
1/2 cup shredded Cheddar cheese
3 tablespoons mayonnaise or Miracle Whip
1/2 teaspoon vinegar
1/8 teaspoon Old Bay Seasoning
Dash liquid hot pepper
With a serrated steak knife, slice tops off tomatoes. Reserve tops. 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.
In a large skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to paper towel and drain.
Thinly slice lettuce into fine shreds. 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.
Crumble the cooked bacon into bite-sized pieces. Stir the bacon into the lettuce mixture. Place tomatoes upright on platter. Spoon filling into tomatoes, mounding slightly. Replace tomato tops. Serve immediately.
33 calories, 10 gr fat, 5 gr protein, 6 gr carbo