4 med. tomatoes, hollowed
2 c. packed, chopped spinach, drained
1 c. sour cream
2 tbsp. minced onion
1/2 tsp. seasoned salt
Chopped parsley

Combine spinach, sour cream, onion and salt. Fill tomatoes and bake uncovered in muffin tin for 30 minutes. Decorate tops with chopped Parmesan cheese.