Loaded Chili Baked Potatoes

• 4 russet potatoes medium
• salt
• black pepper
• 2 cans chili with beans 14 oz. per can
• 3/4 cup mexican blend cheese shredded
• 1 scallion for serving
• sour cream for serving

1. Preheat the oven to 400u0b0F.
2. Line a baking sheet with aluminum foil.
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. 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. Place the potatoes onto the baking sheet. Season the insides of the potatoes with salt and black pepper, to taste.
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. 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. Check to see that potatoes are done. Remove from oven or add time as needed.
9. Finely mince the scallion.
10. Top each potato with a generous spoonful of sour cream and the minced scallion. Serve immediately.

potatoes, salt, black pepper, chili with beans, blend cheese, scallion, sour cream

Taken from www.yummly.com/recipe/Loaded-Chili-Baked-Potatoes-2465551 (may not work)