Baked Stuffed Potato Shells


3-4 med. potatoes, baked and cooled
¼ cup finely minced onion
½ cup finely minced green pepper
½ tsp. dill weed
½ tsp. salt
6 drops of hot sauce (more or less to taste)
¼ cup sour cream
1 cup shredded cheddar cheese
½ cup cooked and crumbled bacon

Preheat oven to 425°. Cut potatoes in half lengthwise, then cut in half crosswise. Slice each quarter into 3 wedges. Scoop out pulp, leaving ¼ inch on skin. Cook onion and peppers in butter till transparent; do not brown. Add dill weed, salt and sauce. Spread sour cream thinly over skins and cover with onion mixture. Bake 10 minutes or till crisp. Top with cheese and bacon and bake till cheese melts.