Wash and dry potatoes. Use a fork to poke a generous amount of holes in the potato skin. Rub olive oil on potatoes and place on a baking sheet, then sprinkle tops with sea salt.
Bake potatoes for 50-60 minutes or until they can easily be cut with a knife. Let potatoes cool until they can be handled, about 5 to 10 minutes.
Split the potatoes open and use a fork or spoon to "fluff" the inside of the potato. Spoon Hormel Chili inside the potato potato, then sprinkle the top with 2-3 tablespoon of mexican cheese per potato. Place potatoes back in the oven for another 5 minutes or until cheese has melted.
Serve potatoes with a dallop of sour cream, avocado, and chopped cilantro sprinkled on top.
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