Preheat the oven to 425°F (220°C).
Wash and scrub the russet potatoes thoroughly.
Poke holes in the potatoes with a fork.
Rub the potatoes with olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack and bake for about 45–60 minutes.
In the last 15 minutes of baking, heat your chili in a saucepan over medium heat.
Remove the potatoes from the oven and let them cool for a few minutes.
Slice the baked potatoes open and fluff the insides with a fork.
Spoon chili generously into each potato.
Top with shredded cheese, sour cream, and chopped green onions.
