Scrub potatoes and pierce a few times with a fork. Bake in a 375 degree oven for 45-60 minutes, until soft to the touch. Chill in the refrigerator until cool enough to handle, typically at least 2 hours.
Cut the potatoes in half lengthwise. Scoop out the middle of each potato half and set aside for another use. (Make sure you leave a nice base of potato in each skin or else they will fall apart while eating.)
Lightly brush all sides of the potato skins, sprinkle liberally with salt and place on a cookie sheet. Bake at 375 degrees for 15-20 minutes, until golden brown and crisp around the edges.
While the potato skins crisp, brown ground beef. Drain. Stir in chili powder, cumin, salt and salsa or picante sauce. Cook for 5 minutes, until thickened.
Scoop some of the ground beef filling into each potato skin and top each with some cheese. Return to the oven for 5 minutes, until cheese is melted.