Cincinnati Chili-Stuffed Baked Potatoes

Cincinnati chili was born to sit on top of things — spaghetti, coneys, and, in this gloriously indulgent version, a split baked potato. The fluffy interior of a good russet is the perfect landing pad for that thin, cinnamon-and-chocolate-spiced chili, soaking it up while a blanket of fine-shredded cheddar melts down into the cavity. It's a full, ridiculous, wonderful meal in a potato skin — the kind of Midwestern comfort-food mashup that sounds like a dare and eats like a favorite. Make the chili ahead and it comes together in the time it takes a potato to bake.

Add diced raw onion or a scoop of beans under the cheese for a "loaded" version, echoing Cincinnati's four-way and five-way orders. A dollop of sour cream suits it.

Sweet potatoes make an unexpected but delicious swap. The chili keeps for days and freezes well — make a batch and these come together fast.