Ingredients:

  • 12 medium Russet potatoes, scrubbed clean
  • 60 ml (1/4 cup) Melted Unsalted Butter
  • 10 g (2 tsp) Fine Sea Salt
  • 5 g (1 tsp) Smoked Paprika
  • 475 ml (2 cups) Thick-style Beef or 3-Bean Chili, low-moisture
  • 225 g (8 oz) Sharp White Cheddar, freshly grated
  • 115 g (4 oz) Monterey Jack, freshly grated
  • 120 ml (1/2 cup) Full-fat Sour Cream
  • 30 g (1/4 cup) Fresh Chives, finely minced
  • 2 large Jalapeños, thinly sliced into rounds
  • 4 strips Crispy Bacon, crumbled

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake directly on the oven rack for 45–50 minutes until a knife slides in with zero resistance. Allow to cool slightly.
  2. Slice each potato in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving approximately 1/4 inch of potato attached to the skin.
  3. Increase oven temperature to 425°F (220°C). Combine melted butter, sea salt, and smoked paprika. Brush both the interior and exterior of the skins generously.
  4. Place skins skin-side up on a wire rack set over a baking sheet. Roast for 10 minutes until edges are dark gold and bubbly.
  5. Flip the skins over. Fill each cavity with approximately 1.5 tablespoons of thick-style chili and top with the blended grated cheeses.
  6. Return to the oven for 5-8 minutes until the cheese is molten and starts to blister. Garnish with sour cream, minced chives, jalapeño rounds, and crumbled bacon.