Scrub potatoes; prick with a fork. Tear off six 18x9-inch pieces of heavy foil. Fold each in half to make a 9-inch square. Wrap each potato in a foil square. Grill on an uncovered grill directly over medium-slow coals for 1 to 2 hours or until tender.* Unwrap potatoes. Cool enough to handle.

Cut potatoes in half lengthwise. Scoop out potato pulp, leaving 1/4-inch-thick shell. (Save potato pulp for another use.) Brush the inside of each potato shell with melted margarine. Spoon 2 teaspoons picante sauce into each potato shell. Sprinkle each with cheese. Add bacon.

Grill potato skins on an uncovered grill directly over medium coals for 10 to 12 minutes or until skins are crisp. Sprinkle with tomato and green onion, if desired. Top with sour cream. Makes 12 appetizer servings.

Potatoes may be baked or micro-cooked to this point. To bake, prick potatoes with a fork; bake in a 375 degree F oven for 50 to 60 minutes or until tender. To micro-cook, place 3 of the pricked potatoes in the microwave oven. Micro-cook on 100-percent power (high) for 13 to 16 minutes or until tender, rearranging once after 7 minutes. Repeat with remaining potatoes.