Step 1 of 10
Loaded Chili Baked Potatoes
Preheat the oven to 400°F.
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Step 2 of 10
Loaded Chili Baked Potatoes
Line a baking sheet with aluminum foil.
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Step 3 of 10
Loaded Chili Baked Potatoes
Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil. Bake the potatoes directly on middle rack of oven until fork tender, 60-75 minutes. When done, remove the potatoes from the oven and allow them to rest until they're cool enough to handle.
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Step 4 of 10
Loaded Chili Baked Potatoes
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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Step 5 of 10
Loaded Chili Baked Potatoes
Place the potatoes on the prepared baking sheet. Season the insides of the potatoes with salt and black pepper.
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Step 6 of 10
Loaded Chili Baked Potatoes
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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Step 7 of 10
Loaded Chili Baked Potatoes
Bake the potatoes on middle rack of oven until the cheese is melted and the chili and potatoes are heated through, 8-10 minutes.
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Step 8 of 10
Loaded Chili Baked Potatoes
Check to see that potatoes are done. Remove from oven or add time as needed.
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Step 9 of 10
Loaded Chili Baked Potatoes
Finely mince the scallion.
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Step 10 of 10
Loaded Chili Baked Potatoes
Top each potato with a generous spoonful of sour cream and the minced scallion. Serve immediately.
