16 cherry tomatoes
1 pound bacon; cooked — crumbled
1/2 cup mayonnaise or Miracle Whip
1/3 cup chopped green onions
3 tablespoons grated parmesan cheese
2 tablespoons snipped parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.