If you made the recipe for Baked Potato Soup, you will have saved the skins of the potatoes in a zip-lock bag for this recipe.

If not, pierce 4 large russet potatoes with a fork and bake on the oven rack at 350 degrees until tender... about 1 hour.
Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4 inch shell.

Preheat oven to 425 degrees.
Brush both sides of potato quarters with melted butter and place on a foil lined baking sheet skin-side up.
Sprinkle with salt and pepper.
Bake until crisp, about 15 minutes.

Flip the quarters over and sprinkle with grated cheese (I like a combination of cheddar and monterey jack/jalapeno cheese).
Place back in the oven for about 5 minutes, or until the cheese is melted.

Sprinkle with your choice of toppings.
This is what I used:
cooked bacon pieces, sliced scallions, canned black beans (drained and rinsed),
seeded and chopped Roma tomatoes, chopped cilantro, thinly sliced rings of mini red peppers, and guacamole and sour cream.