Preheat oven to 400 degrees F.
Bake potatoes for 1 hour, until tender. When cool enough to handle, cut each potato in half lengthwise, scoop out inner potato, leaving a 1/4-inch shell and transfer to a large bowl. Add bacon, sour cream and Cheddar and mix until blended. Season, to taste, with salt and black pepper. Spoon mixture back into the shells. Sprinkle with a little more shredded Cheddar. Arrange stuffed shells on a baking sheet. Bake 20 minutes, until golden brown.
To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat. Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side, until cooked through.
Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce and baked potatoes on the side.