Stuffed Tomatoes

4 Extra-Large tomatoes
4 oz sour cream
6 slices bacon
1/4 cup onions, diced
5 oz. spinach
Shredded cheddar
salt and papper
hot sauce


1. Hull out tomatoes, leaving an 1/4" around the sides. Turn tomtoes upside down to drain, on paper towels. Preheat oven at 350F

2. Pan fry bacon until. crsipy. Reserve grease. Dice up bacon and set aside. Saute onions in bacon grease until tender. Add spinach and sour cream; mix well. Remove from heat.

3. Salt and pepper inside of tomato shells. Stuff until 3/4 full. Top with cheddar and bacon. Cook from twebty minutes and garnish with hot sauce.