Instructions: With a serrated steak knife, slice tops off tomatoes. 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 heat, cook bacon until crisp, about 5 minutes.

Transfer to paper towel and drain.

Thinly slice lettuce into fine shreds. Transfer lettuce to a medium sized bowl.

Stir in reserved chopped tomato flesh. Add the shredded cheddar cheese, mayo, vinegar, Old Bay seasoning and hot-pepper sauce. Stir until well blended.

Crumble the cooked bacon into bite-sized pieces. Stir the bacon into the lettuce mixture. Place tomatoes upright on platter. Spoon filling into tomatoes, mounding slightly. Replace tomato tops. Serve immediately.

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