In a cast iron skillet, over medium heat, fry the bacon until done. Place on a paper towel.

In a large bowl, combine the potatoes, sour cream, Original seasoning, green chilies, cheese and bacon. Adjust the seasoning, if needed.

From the top of the peppers, slice down the middle, about ½ inch from the end of the pepper. Remove the seeds, if desired.

Spoon the potato mixture in each poblano, until full.

Preheat the smoker to 275 degrees F. Place the peppers on the grill. Add two to three chunks of alder, cherry or apple wood. Shut the lid and cook for about 20 minutes. Increase the heat to 300 degrees F. and continue to cook for an additional 20 minutes, or until the peppers are tender.

Remove from the smoker and let cool slightly and serve.