4 medium tomatoes (5 to 7 oz. each)
4 slices bacon
4 green onions, sliced (about 1/2 cup)
1 10-oz. pkg. frozen chopped spinach, thawed and well-drained
2 Tbls. seasoned fine dry bread crumbs
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbls. finely shredded Parmesan Cheese

Cut a 1/4-inch-thick slice from the stem end of each tomato. Cut a thin slice from bottom of each tomato so that it stand upright. Using a spoon, carefully scoop out core, seeds, and pulp, leaving up to a 1/2-inch-thick shell; discard core, seeds, and pulp. Place the tomatoes upside down on paper towels to drain.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove bacon, reserving 1 Tbls. drippings in skillet. Drain on paper towels, then crumble bacon; set aside.

Add green onions to reserved drippings; cook over medium heat about 2 minutes or until tender, stirring occasionally. Remove from heat. Stir in spinach, bread crumbs, salt, nutmeg, pepper, and crumbled bacon. Spoon spinach mixture into the tomato shells.

Place stuffed tomatoes in a shallow baking dish. Cover and bake in a 350 Degree oven for 15 minutes. Uncover; top with shredded parmesan cheese. Bake about 10 minutes more or until heated through.

Makes 4 side-dish servings.