16 to 20 cherry tomatoes 1 lb. bacon, cooked and crumbled ½ c. mayonnaise 1/3 c. chopped green onions 2 tbsp. grated parmesan cheese 2 tbsp. snipped fresh 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 the remaining ingredients, mix well. Spoon into tomatoes. Refrigerate for several hours before serving.
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