Total Time
45mins
Prep 15 mins
Cook 30 mins

Here's a tasty way to use up those end-of-the-summer tomatoes.

Ingredients Nutrition

Directions

  1. Cut a thin slice from the top of each tomato and carefully scoop out the insides; sprinkle the shells with salt and invert onto paper towels to drain while you prepare the stuffing.
  2. In a large skillet, fry the bacon until crisp; drain on paper towels and crumble; pour off all but 2 T of fat from the skillet.
  3. Cook the onions in the bacon drippings for 5 minutes.
  4. Slice the spinach into medium-sized pieces, stir into the skillet and cook for 3-5 minutes, until wilted; remove from the heat and allow to cool.
  5. Meanwhile, heat the oven to 375°.
  6. Add the sour cream and bacon to the spinach; stir well to combine and fill the tomatoes with the mixture and place in a greased 8-inch baking dish or pie plate.
  7. Bake for 20-30 minutes, until tender.
  8. Top with the shredded cheese and bake 2-3 minutes longer.

Reviews

(1)
Most Helpful

MMMMM MMMMM GOOD! These were fairly easy to make and tasted terrific. I wouldn't change a thing.

OhMyStars! August 25, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a