Scrub potatoes thoroughly, and rub skins with oil, bake at 400° for 1 hour or until done.
Allow potatoes to cool to touch.
Cut a 1/2-inch-thick slice from top of each potato, carefully scoop out pulp, leaving shells intact.
Mash pulp, stir in sour cream.
Stuff shells with potato mixture, leaving a well in center.
Place potatoes on a baking sheet.
Bake at 350° for 25 minutes, remove from the oven.
Combine chili and chopped hot green pepper in a small saucepan, simmer 10 minutes or until mixture is thoroughly heated.
Spoon chili mixture over potatoes.
Sprinkle each potato with 2 tablespoons Cheddar cheese, bake an additional 5 minutes or until the cheese melts.