Pre-heat oven to 400°F. Scrub potatoes clean and pat dry. Coat potatoes with olive oil and sprinkle with kosher salt. Place potatoes on a baking sheet. If you have a cooling rack that fits the baking sheet then put potatoes on top of the rack in the baking sheet. Poke a few holes in each potato with a fork to prevent potatoes from bursting while baking. Bake potatoes for 1 hour until they are cooked through. You can check doneness with a fork or they should give a little when pressed.

Prepare the chili according to the package directions. Keep warm by simmering in a pan on the stove.

In a small bowl, combine sour cream, cream cheese, garlic, 1 teaspoon salt, and white pepper. Stir until smooth.

When the potatoes have finished baking, set aside to cool for about 10 to 15 minutes. Or you can use a towel or pot holder to handle the hot potatoes. Slice each potato in half lengthwise. Scoop the flesh out of the potato leaving about a ¼ inch of potato on the skin. Place the scooped out potato skins aside. Put the flesh into a large bowl. Add the butter and sour cream mixture to the potato flesh. Mash ingredients together using a potato masher for a chunky texture or using an electric beater for a smoother texture. (Do not over-beat the potatoes). Put the potato mixture in a large plastic zip-top bag and cut a corner out of the bag about 1 inch wide.

Place the potato skins back on the baking sheet. Put about 2 to 3 tablespoons of chili in each. Squeeze the potato mixture from the bag to pipe it out on top of the chili. Sprinkle shredded cheddar cheese on top of potato mixture. Place the chili skins back in the oven and bake on 400°F for 15 to 20 minutes until heated through and the cheese has melted. Transfer chili skins to a serving platter. Garnish with chopped chives and or jalapeno slices.