16-20 cherry tomatoes
1 lb bacon cooked and crumbled (or use real bacon bits)
1/2 c. mayonnaise or salad dressing
1/3 c. chopped green onions
3 Tbsp parmesan cheese
2 Tbsp 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, Cover loosely with plastic wrap and refrigerate for several hours to allow the flavors to blend.