Place bacon on a rack in a 12- x 8- x 2-inch baking dish; cover with paper towels.
Microwave at HIGH for 5 to 7 minutes or until bacon is crisp.
Drain bacon; crumble and set aside.
Wash potatoes and pat dry; prick several times with a fork.
Arrange potatoes end to end in a circle on paper towels in microwave oven, leaving at least 1 inch between each potato.
Microwave at HIGH for 9 to 11 minutes, turning and rearranging potatoes after 5 minutes.
Let potatoes stand 5 minutes.
(If potatoes are not done after standing, micro wave briefly and let stand 2 minutes.)Cut potatoes in half lengthwise; carefully scoop out pulp, leaving 1/4-inch shells.
(Reserve pulp for other recipes.) Cut shells in half crosswise.
Place butter in a 1-cup glass measure; microwave at HIGH for 55 seconds or until melted.
Stir hot sauce into butter.
Brush butter mixture on both sides of potato quarters.
Place potatoes skin side up in a paper towel-lined baking dish.
Microwave at HIGH for 2 minutes, giving dish one half-turn after 1 minute.
Sprinkle inside of potato skins with bacon, and top with cheese.
Microwave at HIGH for 50 seconds or until cheese melts.
Serve with sour cream.