Pierce the potatoes several times with a fork.
Place in
the microwave on high for 18 minutes. (If you don't
have a carousel, turn the potatoes at least once
during
cooking.) The potatoes are done when they're tender
to piercing. Remove from the microwave and cool.
When cool enough to handle, cut
the potatoes in half
lengthwise.
Scoop out the potato, leaving a thin coating along
the
skin. (Reserve the cooked potato, you can use most
of
it for other potato dishes, such as hash browns.)
Place
the potato skins, cut side up, on a baking sheet.
Brush
the melted safflower margarine completely over the
inside of the potato skins.
Take a little of the reserved potato (about 1
tablespoon, mashed) and put in the
bottom of each skin. Sprinkle with the cheddar cheese
alternative, bacon pieces, or desired toppings.
Finish by sprinkling green onions and pepper on
top.
Return to the microwave, cooking long enough to
melt the cheese and to warm the potatoes.
