Preheat the oven to 400°F (200°C).
Wash and pierce the russet potatoes with a fork.
Rub the potatoes with oil and sprinkle with salt.
Place the potatoes directly on the oven rack and bake for 45-60 minutes.
While the potatoes bake, prepare your chili if not using pre-made.
Once baked, remove potatoes and allow to cool slightly before handling.
Cut the potatoes in half lengthwise and scoop out some flesh, leaving a thin layer inside.
Fill each potato half with chili, then top with shredded cheese.
Return the stuffed potatoes to the oven for 10-15 minutes or until the cheese is melted and bubbly.
Remove from the oven, and top with sour cream and chopped green onions if desired.
