Scrub and clean the potatoes well. Pat them dry with a towel and poke holes in them with a fork or knife. Season them with salt, and brush them with olive oil.Option 1: Bake them. Bake them in a preheated oven at 410°F (210°C/190°C fan) until they’re tender, about 45+ minutes.Option 2: Air fry them at 390°F (200°C) for about 20 minutes. Then flip them over and continue cooking them until they’re tender (about 20 minutes more for the size pictured here). To test if the potatoes are ready, use a fork or knife to pierce the potatoes. If they pierce easily and feel tender, then they’re ready. Put the potatoes on a baking sheet (with parchment paper for easier cleanup). Slice open the potatoes both lengthwise and crosswise, pushing slightly on the potatoes to fluff up the insides. Top with chili dog sauce and then with shredded cheese.
Put the chili cheese potatoes in the preheated oven at 390°F (190°C/170°C fan). Bake until the cheese is melted, about 7 minutes.
Serve them as they are or topped with sour cream or creme fraiche and sliced green onions.
