Instructions: Cut a 1/4 inch slice from top of each tomato; scoop pulp into a bowl, leaving shells intact.

Sprinkle shells lightly with salt; place shells, upside down, on paper towels to drain. Chop tomato pulp, and drain well; set aside.

Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving drippings in skillet. Crumble bacon.

Saute onion and mushrooms in reserved drippings 2 to 3 minutes or until tender. Stir in spinach, cover and cook 3 to 5 minutes or until tender. Stir in tomato pulp, bacon, 1/4 cup cheese, and sour cream. Spoon mixture into tomato shells, and place in an 11- x 7 inch baking dish.

Bake at 375 degrees F. for 15 minutes. Combine remaining 1/4 cup cheese, bread crumbs, and 1/2 teaspoon salt; sprinkle mixture evenly over tomatoes. Bake 2 to 3 minutes more or until cheese melts. 4 servings.

To snazz it up a bit, use Monterey jack cheese with peppers.

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