When I was in college, one of my favorite dinners was a version of this-- I'd bake a potato (at really high heat so that the skin became brown and crunchy--but that's just me), sauté some onions and spinach, grate some cheese, and when the potato was baked, mix it all together with the potato flesh and some sour cream or yogurt. This is the casserole version that can be served at dinner. (The crunchy skin is the cook's treat.) But if you're feeling all 1970's, you could cut bake the potatoes gently, halve them and carefully scoop out the flesh, make the casserole, and then stuff the potato skins and top them with cheese for the final baking. (If you want to throw a little crisp bacon in there, that's ok, too, but you may have to wear a long flowy dress or bell bottoms and part your hair in the middle.)

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