Cook turkey bacon in a skillet or in the microwave until crispy ~ NOT burnt
Chop up into little bits. Mince the green onions and mix with bacon bits and mayonnaise. Cover and refrigerate. Slice about ¼ inch off the top of tomatoes. Scoop out insides with a small metal spoon. A melon baller or metal measuring spoon works very well. Discard the tops and insides. Remove bacon mixture from refrigerator and stuff each tomato with mixture. Place on plate, cover with plastic wrap and refrigerate for about 1 hour (or longer, even overnight if you’d like). Serve cold.