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.
Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the insides of each tomato, chop tomato insides and drain off extra juice. In a bowl, stir together the mayonnaise, bacon, green onions, parsley and drained, chopped tomato insides and mix until well blended. Fill each tomato with the mixture, garnish each with a parsley leaf, and refrigerate for 1 hour. Serve chilled.