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Ingredients
- 16-20 cherry tomatoes
- 1 lb bacon, cooked and crumbled
- 1/2 c mayo
- 1/3 c chopped green onion
- 3 T grated Parmesan
- 2 T snipped fresh parsley
Preparation
Step 1
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.