3/4 lb. lean pork, cut in 2 x 2 1/2 x 1/4 inch strips
1 tbsp. vegetable oil
1/2 c. each 3/4 inch sqs. green and sweet pepper
1/4 c. diagonally sliced green onions
1 (8 oz.) can pineapple chunks
Water
1/3 c. rice vinegar
1/4 c. sugar
1 tbsp. cornstarch
1/2 tsp. garlic salt
Dash of bottled hot pepper sauce
4 (8-10 oz. each) baked Washington Russet potatoes
1/2 tsp. sesame seeds (optional)

Stir-fry pork in oil until lightly browned and juices run clear. Add vegetables and stir-fry until crisp-tender. Drain pineapple chunks; reserve liquid. Add water to liquid to equal 1/3 cup. Combine reserved liquid mixture, vinegar, sugar, cornstarch, garlic salt, and hot pepper sauce; heat to boiling and cook 1 minute. Add pork-vegetable mixture and drained pineapple to sauce; mix to coat pieces with sauce. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center. Spoon about 1/2 cup pork mixture on each potato. Sprinkle with sesame seeds. Makes 4 servings.