Loaded Chili Baked Potatoes

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Line a baking sheet with aluminum foil.

3. 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.

4. 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.

5. 5

   Place the potatoes onto the baking sheet. Season the insides of the potatoes with salt and black pepper, to taste.

6. 6

   Spoon an equal amount of chili into each potato, doming it slightly over the tops. Sprinkle the shredded cheese evenly. over the potatoes.

7. 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.

8. 8

   Check to see that potatoes are done. Remove from oven or add time as needed.

9. 9

   Finely mince the scallion.

10. 10

    Top each potato with a generous spoonful of sour cream and the minced scallion. Serve immediately.

* Per serving · 4 servings · Values may vary.