Preheat oven to 400F. Poke the potatoes with a fork and bake them (directly on the oven rack) for about an hour, until tender. Set aside until cool enough to handle.
Cut each potato in quarters lengthwise and scoop out the pulp, leaving a 1/4” thick shell. (Keep the potato for something else – I fry it up in a little oil the next morning with whatever’s left of the spice mixture for amazing home fries!). Place potato skins on a baking sheet and brush with a bit of oil. Combine the salt, pepper, chili and curry powder and sprinkle over top. Bake for another 10 minutes, until crispy.
Sprinkle with bacon, green onions and cheese, and bake for another 5 minutes, until the cheese melts. Serve with salsa and low fat sour cream.