- 16-20 cherry tomatoes
- 1 lb. sliced bacon, cooked and crumbled
- 1/2 c. mayonnaise
- 1/3 c. chopped green onions
- 3 Tbsp. grated Parmesan cheese
- 2 Tbsp. snipped fresh parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert tomatoes on paper towel to drain. In a small bowl, combine all remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Serves 16-20 people.