When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the cream cheese, sour cream, butter and salt. Mix well. Spoon into potato shells.
Place on a baking sheet. Sprinkle with brown sugar and cinnamon. Bake, uncovered, at 425 for 12-15 minutes or until heated through and topping is golden brown.
