Preheat the oven to 400°F (200°C).
Wash and scrub the russet potatoes under running water.
Pat the potatoes dry with a paper towel and pierce them several times with a fork.
Rub the potatoes with olive oil and sprinkle with salt.
Bake the potatoes for 45-60 minutes, or until tender.
While the potatoes bake, heat the chili in a saucepan over medium heat.
Once the potatoes are cooked, remove them from the oven and let them cool slightly.
Carefully cut a slit down the center of each potato and gently fluff the insides with a fork.
Spoon the heated chili generously into each potato.
Top with shredded cheddar cheese, allowing it to melt slightly before serving.
Finish with a dollop of sour cream and a sprinkle of green onions.
