Scrub potatoes and prick all over with fork. Microwave on high for about 10 min., or until fork-tender. Cool until comfortable to handle. Cut in half lengthwise. Scoop out flesh, leaving 1/2-in. (1-cm) flesh intact. (Reserve scooped-out flesh for another use.)
Season skins with salt and pepper. In bowl, combine green onion, tomato and corn. Divide evenly into potato skins. Top with cheese. Grill, closing barbecue lid when not basting (see step 3), 8 to 10 min. over medium-high heat, or until cheese melts.
Meanwhile, mix barbecue sauce with chipotle chili pepper. Place kabobs on the heated grill, turning and basting with the sauce 8 to 10 min., or until cooked through.
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