Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Micro-cook, uncovered, on 100 percent power (high) for 17 to 22 minutes or until almost tender, rearranging once. (Or, bake potatoes in a 425 degrees F. oven for 40 to 45 minutes or until tender.) Cool.

Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell. Cover and chill the leftover fluffy white part of potatoes for another use. Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green onion. Top with cheese. To make ahead, cover and chill for up to 24 hours.

Bake in 450 degrees F. oven for 10 to 12 minutes or until cheese is melted and potato quarters are heated through. Serve with sour cream, if desired. Makes 24 servings.

Photographed with the potato skins are White Bean Dip with Toasted Potato Chips and 7-Layer Southwestern Dip. See Recipe Center for these recipes.