Instructions

1. To the hot baked potato, carefully insert a thin blade on one end and pull it towards the other end not going all the way through. Alternatively, you can make a zig-zag cut.
2. Put your hands on opposite sides of the potatoes (top and bottom from where you started your cut and ended it) and carefully pinch to split apart.
3. Take a fork and fluff up the inside.
4. Ladle in some of the hot chili followed by your shredded cheeses, and sour cream, and top with chives.
5. I like to put these in a larger pasta bowl and ladle some extra chili on the outside as we all know we’ll eat the inside of the tater out first and are only left with the skin. Eat that skin as it’s amazing and so nutritious!