Pat Nixon's Baked Stuffed Tomatoes

4
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In

Recipe: #30330

September 15, 2018



"A nice lunch dish often served with cottage cheese."

Original recipe yields 4 servings
OK
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (284.2 g)
  • Calories 518.1
  • Total Fat - 42.1 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 105 mg
  • Sodium - 1035.9 mg
  • Total Carbohydrate - 14 g
  • Dietary Fiber - 2.4 g
  • Sugars - 5.8 g
  • Protein - 21.5 g
  • Calcium - 37.7 mg
  • Iron - 2.4 mg
  • Vitamin C - 24.9 mg
  • Thiamin - 0.5 mg

Step 1

Cut top off the tomato.

Step 2

Scoop out 3/4 of inside, be careful not to pierce skin.

Step 3

Fry the bacon and onions, until about 1/2 way done, in 4 tablespoons of the oil.

Step 4

Add herbs toward the end.

Step 5

In bowl whisk the egg and add the mixture with seasoning.

Step 6

Fill tomatoes with bacon and egg mixtures.

Step 7

Top with bread crumbs .

Step 8

Put on oiled baking dish.

Step 9

Drizzle with olive oil.

Step 10

Bake at 400 for 30 minutes.

Tips & Variations


No special items needed.

Tags : Lunch

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