Instructions

1. 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 towel. Chop reserved tomato flesh.
2. In a large skillet over medium heat, cook bacon until crisp, about 5 minutes.
3. Transfer to paper towel and drain.
4. Thinly slice lettuce into fine shreds. Transfer lettuce to a medium size bowl.
5. Stir in reserved chopped tomato flesh.
6. Add the shredded Cheddar cheese, mayonnaise, vinegar, Old Bay seasoning and hot pepper sauce. Stir until well blended.
7. Crumble the cooked bacon into bite-size pieces.
8. Stir the bacon into the lettuce mixture.
9. Place tomatoes upright on platter.
10. Spoon filling into tomatoes, mounding slightly.
11. Replace tomato tops.
12. Serve immediately.

Makes 8 servings

33 calories, 10 gr fat, 5 gr protein, 6 gr carbo