Turn oven to 400ºF then wash and pierce skins of:

4 medium Russet potatoes

Bake for 45 minutes or so (until fork tender).  Cut the following into 1/2 inch pieces and fry until crisp (reserve 1 Tbsp. of the skillet drippings):

6 slices bacon or 1 cup of 1/2 inch ham cubes

Cut the top off of the potatoes and scoop out the pulp.  Cook the following over medium heat until all of liquid is absorbed:

1 Tbsp. skillet drippings
1/4 cup cider vinegar
pulp from inside the potatoes

Mash together:

potato mixture from above
1/4 cup milk
salt and pepper to taste

Mix in:

bacon or ham from above
1/2 cup green onion (sliced)

Put the mix back in the skins and bake for 10 minutes or so until heated through. 

Serve on the side:

applesauce
sour cream