Vera Cruz Tomatoes

Recipe View Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish. (5 minutes)

Recipe View Carefully cut the tops off the tomatoes. Gently scoop out the seeds and membranes, creating hollow shells. Place the tomato shells upside down on paper towels to drain while you prepare the filling. (10 minutes)

Recipe View In a large skillet over medium-high heat, cook the bacon until crispy, turning occasionally. Transfer the bacon to a paper towel-lined plate to drain. Reserve the bacon drippings in the skillet. Crumble the bacon and set aside. (10 minutes)

Recipe View Return 2 tablespoons of the reserved bacon drippings to the skillet. Add the chopped onion and cook until softened and translucent. (5 minutes) Stir in the fresh spinach and cook until wilted. (2 minutes)

Recipe View Remove the skillet from the heat. Stir in the sour cream, crumbled bacon, and hot pepper sauce. Season with salt to taste. (3 minutes)

Recipe View Lightly sprinkle the inside of each tomato shell with salt. Evenly fill the tomato shells with the bacon and spinach mixture. Place the filled tomatoes in the prepared baking dish. (5 minutes)

Recipe View Bake in the preheated oven until the tomatoes are heated through and the filling is bubbly. (20-25 minutes)

Recipe View Remove from the oven and evenly top the tomatoes with the shredded Mexican cheese blend. Return to the oven and bake until the cheese is melted and bubbly. (5 minutes)

Recipe View Let cool slightly before serving. Enjoy!