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1
Preheat the oven to 400u00b0F.
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2
Line a baking sheet with aluminum foil.
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3
Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil. Place the potatoes directly on the middle oven rack. Bake the potatoes for 60-75 minutes, until fork-tender. Remove the potatoes from the oven and allow them to rest until they're cool enough to handle.
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4
Remove the potatoes from the aluminum foil. With a sharp knife, make a lengthwise slit in the top of each potato, slicing only halfway down. Carefully pinch the potatoes to open slightly. Scoop out a few tablespoons of the potato flesh from each potato. Reserve for an alternative use, or discard.
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5
Place the potatoes onto the baking sheet. Season the insides of the potatoes with salt and black pepper, to taste.
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6
Spoon an equal amount of chili into each potato, doming it slightly over the tops. Sprinkle the shredded cheese evenly. over the potatoes.
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7
Bake the potatoes for 8-10 minutes on the middle rack of oven, until the cheese is melted and the chili and potatoes are heated through.
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8
Check to see that potatoes are done. Remove from oven or add time as needed.
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9
Finely mince the scallion.
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10
Top each potato with a generous spoonful of sour cream and the minced scallion. Serve immediately.
