- 20 cherry tomatoes
- 1 pound sliced bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/2 cup chopped green onions
- 1/4 cup grated Parmesan cheese
- 2 tablespoons snipped fresh parsley
- Cut the top off of each tomato. Scoop out and discard pulp.
- In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours and serve.