TOPPERS:  such as sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, fresh cilantro.

Heat oven to 425°,  Thoroughly scrub potatoes; pat dry.  Rub with cooking oil, prick potatoes with a fork.  Bake for 40 to 60 minutes or till tender.  (Microwave on high for 15 to 20 minutes or till tender.)  Cut potatoes lengthwise into quarters.  Scoop out the pulp, leaving 1/4 inch thick shells.  reserve the pulp for mashed potatoes or another use. 

Brush both sides of the potato pieces with the 1/4 cup butter or margarine.  Sprinkle the insides with seasoned salt and ground red pepper.  Place potato pieces, skin sides up on the unheated rack of a broiler pan.  Broil 3 to 4 inches from heat for 3 minutes.

Turn potato pieces skin sides down.  Sprinkle with shredded cheese.  Broil 2 minutes more.  Arrange the potato pieces on a heated serving platter.  Serve with desired toppers. Makes 24 servings.

To Make Ahead:  Bake, scoop, and season the potatoes.  Place in a covered container and refrigerate up to 2 days.