4 med. potatoes (about 6 oz. each)
6 slices bacon
1/4 c. cider vinegar
1/4 c. milk
1/2 c. sliced green onions
1 tsp. poppy seed
Salt and pepper, to taste
Chopped parsley
Applesauce (optional)
Sour cream (optional)

Wash potatoes and pierce skins. Bake in 400 degree oven until fork tender (about 45 minutes). Cool. Meanwhile, cut bacon into 1/2 inch pieces; cook in a broad skillet until crisp. Drain bacon drippings in the skillet.

Slice off top third of potatoes horizontally. With a melon baller, scoop out pulp reserving skins. Heat bacon drippings; add potato pulp and vinegar. Cook until potatoes absorb liquid. Remove from heat.

Mash potatoes with milk; season with salt and pepper. Mix in bacon, onions and poppy seeds. Spoon mixture into potato skins. Bake in 400 degree oven 10 minutes; garnish with chopped parsley. Serve with applesauce and-or sour cream on the side. 4 servings.