Wash and gently scrub potatoes. Trim ends to allow steam to escape, no pricking of skin needed. Cook in microwave 7-8 minutes until fork-tender. Cool.
Preheat oven to 450 degrees
Cut each potato into quarters or wedges. Scoop out potato pulp. Note: we left the wedges whole for more potato in each bite.
Place wedges/skins on foil-lined tray. Brush with butter and sprinkle with salt.
Bake for 5-10 minutes until slightly crispy.
Remove from oven, brush with maple syrup, sprinkle with Montreal steak seasoning, top with turkey or chicken, barbeque sauce, cheese and bacon.
Bake for 5-10 minutes more until cheese is melted and bubbly.
Serve immediately with sour cream, if desired.