Chili Stuffed Baked Potatoes

Preheat oven to 375º F. Adjust oven rack to the center of the oven. Place second oven rack underneath with a baking sheet lined with aluminum foil to catch any drippings.

Scrub potatoes with a medium bristled brush. Rub with olive oil or butter and sprinkle with sea salt. Pierce the potato with a sharp knife or fork about 3-5 times around the potato to allow steam to escape as cooking. Place directly onto the oven rack placed in the center of the oven.

As potatoes are cooking, prepare your favorite chili according to recipe instructions.

Test potatoes for doneness by squeezing the center of the potato while using a pot holder to determine if tender or checking the internal temperature of the potato with an instant read thermometer. The potato should register 210º F.

Remove potatoes from the oven and place on the sheet pan used on the rack underneath or another platter for serving.

To serve, split open potatoes with a knife and gently squeeze the potato from both ends to open the contents. Using a large spoon, ladle black bean chili into the center of the potato. Top with sour cream, cheese and optional garnish.