Instructions

1. Preheat oven to 400˚.
2. Rub olive oil over potatoes and lightly sprinkle with kosher salt. Place on middle rack of oven and bake 30 minutes. Prick each potato with a fork and continue cooking until potatoes are tender, about 15 additional minutes.
3. When potatoes are cool enough to handle but still warm, slice off 1/4 piece from the top of each potato and, with a melon baller or spoon, scoop flesh into a large bowl. Leave about 1/4-inch-thick shell on the potato "bowl" and fill with heated chili. Serve.