• 1 Rating

Bacon, spinach, sour cream, and mozzarella are all stuffed inside a big red tomato. Serve as a side dish or light lunch.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Cut the top from each tomato, cutting a scallop edge 1/2 to 1 inch from the top. Use a spoon to scoop out tomato pulp. Set upside down on paper towels to drain. Meanwhile, in a 10-inch skillet cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onion in reserved drippings over medium heat until tender; stir in spinach. Reduce heat to medium-low. Cook, covered, until spinach is wilted, 1 to 2 minutes. Remove from heat; stir in bacon, sour cream, hot pepper sauce, and shredded cheese.

Instructions Checklist
  • Turn tomatoes right side up; sprinkle with salt. Fill tomatoes with spinach mixture. Place in an 8x8x2-inch baking pan. Bake, uncovered, in a 375 degrees F oven for 10 to 15 minutes or until softened. Serve warm. Makes 4 servings.

Nutrition Facts

212 calories; 17 g total fat; 8 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 31 mg cholesterol; 371 mg sodium. 549 mg potassium; 8 g carbohydrates; 2 g fiber; 4 g sugar; 8 g protein; 3936 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 182 mg calcium; 1 mg iron;


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0