Twice-Baked Chili-Stuffed Potatoes

Directions

Preheat oven to 400° F. Place potatoes on a tray sprinkled with salt and bake until fork-tender, 35 to 40 minutes. Remove from oven and allow to cool fully to room temperature. Then cut potatoes in half and carefully scoop out the insides, leaving a wall to support the filling. In a large mixing bowl, combine the scooped-out potatoes, chili, bacon, parsley and red onion. Gently mix so as not to break up too much. Return mixture to half of the potato shells. Cap filled potatoes with the remaining potato shells to “re-form” the potatoes. Wrap in foil. To serve, re-warm on the grill for 15 to 20 minutes and top with sour cream.