Blt Stuffed Tomatoes Recipes

BLT-STUFFED TOMATOES

Steps:

• Cut tops off tomatoes; discard. Scoop out seeds. Drain tomatoes, cut sides down, on paper towels.
• Meanwhile, mix cream cheese and mayo in medium bowl until blended. Stir in bacon and lettuce.
• Spoon cream cheese mixture into tomatoes just before serving; top with crushed croutons.

BLT BITES

Steps:

• Place the bacon in a small skillet; heat over medium heat until beginning to sizzle. Reduce the heat to medium low; cook until crisp and golden brown, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
• Add the breadcrumbs to the hot bacon fat; cook, stirring often, until lightly toasted and crunchy, about 3 minutes. Remove the breadcrumbs to a separate paper towel-lined plate, spread evenly, and then sprinkle with the Parmesan to melt slightly.
• With a rubber spatula, mix together the mayonnaise, lemon juice and salt in a bowl. Add the shredded romaine; toss well to coat.
• Cut a small amount off the bottom of each tomato to create a flat surface to sit on. Then cut off the tops as well. Run a small knife around the inside of the tomatoes to loosen the flesh. Using a 1/2-teaspoon measuring spoon, scoop out and discard the insides of each tomato.
• Divide the bacon among the tomatoes, pushing it down slightly. Top with some of the romaine, followed by the bacon-parmesan breadcrumbs. Serve at room temperature.

BABY BLT

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
• In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
• Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.

BLT BITES

Steps:

• Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. , In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.

BLT BITES (STUFFED CHERRY TOMATOES)

Steps:

• Cut a thin slice off of each tomato top.
• Scoop out the insides and drain upside-down on a paper towel.
• In a small bowl combine all other ingredients.
• Spoon the mixture into the tomatoes.
• Chill and serve.
• Oh boy, are they good and pretty too!

BLT STUFFED TOMATOES

Steps:

• With a serrated steak knife, slice tops off tomatoes and 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.
• In a large skillet over medium-high heat, cook bacon until crisp, about 5 minutes. Transfer to paper towel to drain.
• Thinly slice iceberg wedge into fine shreds; chop if long strands of lettuce remain. Transfer lettuce to a medium-sized bowl. Stir in reserved chopped tomato flesh. Add the shredded cheddar cheese, mayonnaise, vinegar, Old Bay seasoning and hot-pepper sauce; stir until well blended.
• Crumble the cooked bacon into bite-size pieces. Stir the bacon into the lettuce mixture. Place tomatoes upright on platter. Spoon filling into tomatoes, mounding slightly. Replace tomato tops. Serve the stuffed tomatoes immediately.

BLT TOMATOES

Steps:

• Hollow out 4 tomatoes, . Season with salt and pepper and invert to drain. Cook 2 bacon slices with 1 garlic clove; chop, then toss with 1/2 cup chopped lettuce, 1/2 cup chopped stale bread cubes, 2 tablespoons mayonnaise and salt and pepper. Stuff into the tomatoes, then brush with the bacon drippings. Bake 20 to 30 minutes at 425 degrees F.

STUFFED BLT SALAD

Steps:

• Cook bacon in a large skillet over medium heat until browned and most of fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain. Discard fat; wipe skillet clean. Brush both sides of bread slices with mayonnaise. Return skillet to medium heat and toast bread, flipping once, until golden brown and crisp, about 2 minutes per side.
• Slice tomatoes 1/2 inch below stem ends to remove tops. Scoop out pulp and seeds from centers of tomatoes, leaving behind hollowed-out shells, and transfer to a strainer set over a bowl. When drained, remove pulp from strainer and chop; discard seeds in strainer. Reserve juices in bowl.
• Generously season insides of hollowed tomatoes with salt and pepper. In a large bowl, whisk together oil and 1/4 cup reserved tomato juice; season with salt and pepper. Add greens, chopped tomato pulp, and bacon, tossing to evenlycoat; season with salt and pepper. Divide mixture evenly among tomatoes. Cut toasts into triangles and serve, alongside tomatoes, or place tomatoes on top of whole toasts to serve.

BLT TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 12-15 minutes or until tender, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a small bowl, mash pulp with mayonnaise, adding cheese, bacon, tomatoes, green onion, salt and pepper., Spoon into potato shells. Place on a baking sheet. Bake 12-15 minutes or until heated through. Sprinkle with lettuce.

BLT BITES APPETIZER

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool for 5 minutes; crumble into a bowl.
• Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes on a paper towel-lined plate to drain.
• Combine bacon, mayonnaise, green onions, Parmesan cheese, and parsley in a small bowl. Mix well.
• Spoon bacon mixture evenly into tomatoes. Refrigerate for at least 2 hours before serving.