- 1 of 4 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 toweling. Chop reserved tomato flesh.
- 2 of 4 In a large skillet over medium-high heat, cook bacon until crisp, about 5 minutes. Transfer to paper toweling to drain.
- 3 of 4 Thinly slice iceberg wedge into fine shreds; chop if long strands of lettuce remain. Transfer lettuce to medium-size 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.
- 4 of 4 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.
Servings Per Recipe: 8
Per Serving: 15 mg chol., 10 g Fat, total, 6 g carb., 5 g pro., 133 kcal cal., 224 mg sodium, 2 g fiber, 3 g sat. fat