Preheat your oven to 375º F. Adjust the oven rack to the center and place a second rack underneath with a baking sheet to catch drippings.
Scrub your Russet potatoes with a brush, then rub with olive oil and sprinkle with sea salt.
Pierce each potato 3 to 5 times with a fork to allow steam to escape while baking.
Place the potatoes directly on the center rack in the oven and bake until tender.
Prepare your black bean chili according to instructions while the potatoes are baking.
Check the doneness of the potatoes by squeezing gently; they should feel soft.
Remove the potatoes from the oven and place on a baking sheet or platter.
Split open each potato lengthwise and gently squeeze to fluff the insides.
Ladle black bean chili into the opened potatoes and top with sour cream and grated Cheddar cheese.
Garnish with cilantro if desired.
