Preheat oven to 350F.

Scoop the insides of the potatoes out. Lay on a baking sheet covered with foil (for easy cleanup).

Spread 1-2 tsp cream cheese into the bottom of each potato well.

Spoon chili into each potato, dividing evenly among potatoes. Top evenly with shredded cheese.

Bake in preheated oven for 10 minutes, until chili is hot and cheese is bubbly and melted.

Top with sour cream, if desired.