For potato skins:
4 medium-large russet potatoes 4 tablespoons butter, melted Salt and pepper to taste

For topping:
2 cups finely chopped cooked ham
8 ounces Monterrey jack cheese, shredded 1 small green onion

Bake potatoes in oven or microwave until just tender. Cool slightly. Cut lengthwise into 4 strips. Remove potato meat, leaving 1 inch in shells. Save that for another use. Brush both sides of potato skins with melted butter and season with salt and pepper.
Arrange skin side up on baking sheet, and bake until crisp about 15 minutes. Flip potato skins and top with ham, cheese and thinly sliced green onion that is separated into rings. Bake until cheese is melted, about 5 minutes more. Top with chopped chives. Serve with sour cream.

Note: Filling will stay in place if you leave a slight ridge at outside edges of each potato skins