16 Cherry tomatoes
1 pound Bacon; cooked -- crumbled
1/2 cup Mayonnaise -- or
Salad dressing
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 remain ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours
- contributed by Lori R, Wichita, KS
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