Place potatoes on a microwave-safe plate; prick with a fork. Microwave, uncovered, oh high for 14-17 minutes or until tender but firm, turning once. Let stand for 5 minutes. Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4 inch shell (discard pulp or save for another use).
|
Combine oil and hot pepper sauce; brush over potato shells. Sprinkle with chili powder. Cut each potato shell in half lengthwise. Place on baking sheets coated with nonstick cooking spray. Sprinkle with the tomato, bacon, onion, and cheese.
|