BLT Stuffed Tomatoes
- 8 medium ripe tomatoes
- 1/2 lb. sliced bacon
- 1/4 of 1 head of ice berg lettuce
- 1/2 C. shredded cheddar cheese
- 1/4 C. mayo or Miracle Whip
Slice tops off tomatoes-reserve tops. Scoop out flesh and seeds from centers, reserving about 1/2 c. flesh. Rinse out tomato shells. Let dry upside down on paper towel. Chop reserved tomato flesh. Cook bacon until crisp. Drain and crumble. Slice lettuce into fine shreds. Mix in reserved chopped tomato flesh and remaining ingredients. Mix well. Place tomatoes upright on platter. Spoon filling into tomatoes, mounding slightly. Replace tomato tops if desired. Chill well before serving.