Bake potatoes until tender. Cool, cut in quarters lengthwise, then in half crosswise, to form 8 sections. Scoop out potato pulp, leaving about 1/4-inch. Brush skins on both sides with melted butter and a little soy sauce. Bake at 500° until crisp, about 10 to 12 minutes. Serve with assorted dips or add shredded cheese and crumbled, cooked bacon, then heat until cheese melts.