Wash and pierce potatoes through with fork. Place on paper towel in microwave oven. MICROWAVE AT HIGH 12 TO 14 MINUTES, turning over and rearranging after 6 minutes, or until tender. Remove from oven, cool slightly, peel potatoes and cut into 1/8 inch slices to make about 4 cups.

In 2 quart microwave safe casserole cut bacon in small pieces. Cover with paper towel or waxed paper. MICROWAVE AT HIGH ABOUT 6 MINUTES, stirring after 3 minutes, until crisp. With slotted spoon remove bacon to paper towels to drain. Set aside.

Stir flour, sugar and seasonings into bacon fat until smooth. MICROWAVE AT HIGH 1 TO 2 MINUTES, until bubbly, stirring after 1 minute. Add water, vinegar and green onions to flour mixture. MICROWAVE AT HIGH 5 MINUTES, until mixture boils and thickens, stirring after 1 minute. Remove from oven and stir smooth.

Add potatoes and bacon; stir gently so potatoes hold their shape. Cover casserole until ready to serve.
4 to 6 servings