15-20 cherry tomatoes
1 pound Bacon, cooked and crumbled
½ cup mayonnaise or salad dressing
1/3 cup green onions, chopped
3-tablespoon parmesan cheese, grated
2 tablespoon fresh parsley, snipped
Cut the top of each tomato. Hollow out and discard pulp.
Turn tomatoes upside down on a paper towel to drain.
In a small bowl, combine all other ingredients and mix well. Fill the mixture into the tomatoes using a spoon.
Refrigerate for few hours before serving.