Prick potatoes w/ a fork. Wrap potatoes w/ foil. Set grill for medium heat and grill potatoes, turning once and a while for 1-2 hrs, or until tender. Unwrap and let cool.
Cut cooled potatoes in 1/2 lengthwise. Scoop out potato pulp, leaving a 1/4" shell. Brush the inside of potatoes w/ melted butter.
Spoon about 2 tsp picante sauce into each potato shell. Sprinkle each shell w/ cheese, then bacon. Grill skins over medium heat about 10 mins, or until skins are crisp. Sprinkle skins w/ tomatoes, green onions. Top w/ sour cream.