3 tablespoons, plus 1 tablespoon fresh chives, thin chopped
1 scallion, thinly sliced
2 cups shredded Cheddar cheese
1 cup freshly grated Parmesan
2 cups Rodney’s Ultimate Chili
Sour cream, to garnish
Chives, to garnish
Preheat the oven to 425 degrees Fahrenheit. Wash, scrub, and dry russet potatoes.
Using a fork or sharp knife, pierce each potato all over. Brush with olive oil and season with salt and pepper.
Bake potatoes on lined baking sheet for 50–60 minutes, or until you can easily pierce with a fork. I recommended rotating them halfway through baking. Once complete, remove potatoes from oven, and reduce heat to 375 degrees Fahrenheit.
Let potatoes rest, until cool enough to handle. With a sharp knife, slice potatoes down the middle, lengthwise. Scoop out potato “meat” and place in large bowl. While scooping, make sure you don’t pierce the potato skin – it must remain intact so they become potato skin “boats”.
Place the empty potato boats into a greased baking dish and set aside.
Using a potato masher, mash the potatoes rough. They don’t have to be completely smooth.
Add the butter, sea salt, cracked black pepper, chives, scallion, cheddar cheese, and parmesan to the bowl. Mix well.
Spoon the potato mixture into the potato shells, filling them just to the top of the skin. Using a large spoon, press potato mixture down, creating a small well in each potato. Spoon a generous amount of Rod’s ultimate chili onto each potato.
Place baking dish in oven, baking for 13-17 minutes (or until you can see the cheese melting).
When done, remove potatoes from oven. Serve with sour cream on top, and garnish with fresh chives.