Scrub the potatoes, dry them and prick with a fork 3 or 4 times on each side. Place the potatoes on a microwave safe plate and microwave on high for 5 minutes. Turn the potatoes over and continue cooking 8 to 10 minutes more, until tender when pierced with a fork. (Times will vary according to your microwave.)

Let the potatoes cool a few minutes for easier handling. Cut the potatoes in half lengthwise. Holding one half of potato in one hand, use a small teaspoon to scoop out the inside, leaving 1/4 inch of potato on the skin. Continue in this manner until you have scooped out all 12 halves. Use the scooped out inside of potatoes for another use. Cut each half into half and you will have 24 skins to prepare for topping. Sprinkle the inside of the potato skins with one half of the salt and pepper. Spray the inside and outside of the skins with the cooking spray. The skins will be baked empty first.

Preheat oven to 475. Place a baking sheet in the oven to heat at the same time.

Meanwhile, fry the bacon until crisp and drain on paper towels. Crumble or chop and set aside. Wipe the skillet clean and heat the olive oil. Cook the onion and jalapeno pepper for about 10 minutes or until softened and golden in color. Add the onion mixture to the bacon. Set aside to cool.

Toss 1 1/2 cups of shredded cheese with the cornstarch. Add the cheese to the bacon and onion mixture.

When oven and pan have reached to temperature, place the prepared skins on the hot pan. Roast the skins for about 15 minutes and remove from oven.

Place a heaping spoonful of bacon, onion and cheese topping on each skin. Use the remaining 1/2 cup of cheese to sprinkle on top of the skins and bake for 5-7 minutes until all is heated and cheese melts.

Serve hot.