Touchdown Taters

Touchdown Taters

4 medium potatoes
6 bacon slices
1/4 cup cider vinegar
1/4 cup milk
1/2 cup sliced green onions
1 teaspoon poppy seeds
salt and pepper – to taste
chopped parsley
Applesauce (optional)
sour cream (optional)

Wash potatoes and pierce skins with a fork. Bake in oven at 400°F for about 45 minutes or until fork tender. Let cool. Meanwhile, cut bacon into 1/2-inch pieces and cook in skillet until crisp. Drain bacon on paper towels, reserving 1 tablespoon of bacon drippings in the skillet. Slice off top third of cooled potato horizontally. With melon baller, scoop out pulp reserving skins. Heat bacon drippings and 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 oven at 400 degrees for 10 minutes; garnish with chopped parsley. Serve with applesauce and/or sour cream on the side.

NOTES : Note: Potatoes may be made ahead of time and refrigerated. To reheat, cover loosely with foil and heat in a 375-degree oven for about 20 minutes.