Preheat oven to 400 degrees F (200 degrees C).
Wash and scrub the
, then prick all over several times with a fork. Rub each potato with
Vegetable Oil (1/2 Tbsp)
Place in a cast iron skillet and bake for approximately 45 minutes to 1 hour, until potatoes are cooked through. Check doneness by running a small knife through the center.
When potatoes are done, cut a large wedge into each potato. Carefully scoop out the insides, leaving a "potato bowl." Reserve potato insides for another use.
Reduce oven heat to 350 degrees F (180 degrees C).
Remove potatoes from the skillet. Heat stove to medium high. Melt
Butter (2 Tbsp)
Bell Pepper (1)
. Stir and cook for 10 minutes.
Brown Sugar (1/2 Tbsp)
Worcestershire Sauce (1/2 tsp)
, then stir and cook an additional 5 minutes until vegetables are tender.
Move the onion and pepper mixture to the sides of the skillet. Return potatoes to the skillet. Fill each with
Chili Peppers (1 1/2 cups)
Top each chili potato evenly with onions and peppers, then with the
Sharp Cheddar Cheese (1 cup)
Return the skillet to the oven for 20-25 minutes, until the chili is warmed through and the cheese is melted, golden brown, and bubbly.
Transfer to a plate and serve warm. Enjoy!