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Scrub clean the potatoes, and pat dry.
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Place in a pre-heated 450° oven, do not poke holes in them. Cook for about an hour. At the end of the cooking time, check doneness by sticking a fork in them, they should go in and out with ease.
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Once potatoes are done, remove from oven and allow them to rest for at least 10 minutes or until they are safe to be handled.
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While the potatoes are cooling, open the chili and cook according to package directions.
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Open the green chilies and slice them to be opened and flat.
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Grate the cheese.
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Once the potatoes have cooled, slice them in half and hallow them out; reserve the softened potato for another use.
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Turn on the broiler.
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Brush the hallowed potato with olive oil and set on a baking sheet. Place in the broiler and allow to crisp up, about 3 minutes, but keep on eye on them, they can burn quickly.
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Fill the potato with chili.
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Place a flattened green chili over the chili, tucking the sides of the green chili into the potato. Cover with cheese.
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Broil for about 3 minutes or until the cheese is bubbly and browning.
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Remove from the broiler and serve immediately.
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Optional garnish: cilantro, sour cream, hot sauce, and diced avocado.