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Poke holes throughout the jumbo potatoes with a fork.
Drizzle the potatoes with oil and sprinkle on some salt and pepper. Massage that all over the potatoes.
Bake the potatoes at 400° for 1 hour or until fork tender.
In a pot over medium-high heat, add 1 pound of ground beef and break it up.
Add 1 diced jalapeno, ¼ cup of diced onion, and 4 minced garlic cloves. Stir and cook for 8 minutes or until the beef is fully cooked.
Pour in an 8oz can of tomato sauce, a 4oz can of green chilies, a 15oz can of dark red kidney beans with the juice, and a 14oz can of diced tomatoes.
Season with salt, pepper, cumin, garlic powder, oregano, onion powder, paprika, and chili powder. Stir to combine.
Cover the pot and simmer on low heat until the potatoes are done.
Once the potatoes are fork tender, carefully make a slit down the middle and fluff the insides with a fork.
Add 2 thin slices of butter, season with a bit of pepper and salt.
Top the potatoes with shredded cheese, the chili bean mixture, more cheese, sour cream, and sliced green onion.