Instructions: Scrub potatoes and prick with a fork. Bake at 425F degrees for 40 to 45 minutes or until tender. Cool.

Cut each potato lengthwise into 4 wedges. Scoop out the inside of each potato wedge. Cover and chill the leftover white inside of the potatoes for another use.

In a small bowl combine the oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the inside of the potato wedges with the oil mixture. Place the potato wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon, tomato, and green onion; top with cheese.

Bake about 10 minutes more or until cheese melts and potatoes are heated through. Serve with sour cream.

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