Place bacon in a large, deep skillet. Cook over medium-high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.

In a bowl, stir together mayonnaise, bacon, green onions, and parsley until well blended. Set aside.

Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.