Categories: Meals
Ingredients
- 4 firm, ripe tomatoes (about 1 1/4 lb.)
- 4 slices bacon
- 1/4 cup chopped onion
- 8 oz. fresh baby spinach or 10 oz. package frozen chopped spinach, thawed and thoroughly drained
- 1/2 cup sour cream
- 1/2 tsp hot pepper sauce
- 1/4 tsp salt
- 1/2 cup shredded Mexican cheese blend
Directions
-
Preheat oven to 375. Grease an 8×8-inch baking dish.
-
Slice tops off tomatoes; scoop out pulp and seeds. Arrange tomato shells upside down on paper towels to drain until filling.
-
Cook bacon in a large skillet over medium-high heat until evenly browned. Reserving 2 tbsp. drippings in skillet, transfer bacon to paper towels to drain; crumble when cooled.
-
Add onion to skillet with drippings; cook, stirring, until tender, about 5 minutes. Add spinach; cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and stir in sour cream, hot pepper sauce, and crumbled bacon.
-
Sprinkle salt into tomato shells, then fill each with 1/3 cup bacon mixture, or almost to the brim. Arrange tomatoes in prepared baking dish.
-
Bake 15 minutes. Sprinkle with cheese, then continue baking until cheese is melted, about 5 minutes more.