20 sm. red potatoes
1/2 c. bottled reduced-calorie Ranch dressing
1 tsp. onion salt
1 tsp. dill weed
2 or 3 hard-cooked eggs, chopped
1/2 c. chopped green onions with tops
1/2 c. chopped red pepper

Place potatoes in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer 15-20 minutes or until tender. Drain and cool. Cut each potato in half; cut a small slice off the bottom of each potato half so it can stand upright. Using a small spoon, CAREFULLY scoop out the center of each potato half, leaving a firm shell. Coarsely chop potato centers and set aside.

In a medium bowl, stir together Ranch dressing, onion salt and dill weed. Stir in chopped eggs, onions, red pepper and potato centers. Mix well and carefully fill each potato shell. Cover and chill to blend flavors. May be microwaved just before serving if you wish to serve this dish hot.