B.l.t. Stuffed Tomatoes

• 8 medium ripe but firm tomatoes (medium-to-large)
• 12 lb sliced bacon
• 14 head lettuce
• 12 cup cheddar cheese, shredded
• 4 green onions, chopped fine
• 3 tablespoons mayonnaise
• 12 teaspoon white vinegar
• 14 teaspoon beau monde seasoning
• 1 dash hot pepper sauce

1. With a serrated knife, slice the tops off tomatoes and reserve tops.
2. Remove the cores and discard.
3. Using a small spoon (a grapefruit spoon works well), scoop out tomato pulp & seeds from the tomatoes, reserving 1/2 cup good tomato bits/pulp.
4. Let tomato shells drain upside-down on paper towels.
5. Meanwhile, in a large skillet over medium to medium-high heat, cook bacon until crisp; transfer bacon to paper towel to drain.
6. Thinly slice lettuce into fine shreds and transfer lettuce to a medium or large mixing bowl.
7. Add reserved tomato bits or pulp, shredded cheddar cheese, green onions, mayonnaise, vinegar, Beau Monde seasoning and hot pepper sauce; stir until well blended.
8. Crumble the cooked bacon and stir into the lettuce mixture.
9. Place tomato shells upright on a large platter.
10. Spoon lettuce filling into the tomato shells, mounding slightly.
11. Replace tomato tops.
12. Serve immediately.

tomatoes, bacon, head lettuce, cheddar cheese, green onions, mayonnaise, white vinegar, pepper sauce

Taken from www.food.com/recipe/b-l-t-stuffed-tomatoes-316971 (may not work)