Preheat oven to 500 degrees with oven rack in upper third of oven.

Wash potatoes and prick each several times with a fork or a small, sharp knife. Place on a microwave-safe plate and microwave 6 minutes. Turn potatoes over and microwave 6 minutes more. Check for doneness by piercing with a fork. If they are tender. Take out to cool. If not, keep microwaving... start with about 3 minutes more. (You may have to do this in two rounds, depending on the size of your potatoes).

After potatoes have cooled a bit, halve each potato and scoop out the flesh. Save the middles for mashed potatoes at another meal.

Place potato halves, cut side up in a very large casserole dish. Drizzle potatoes with 2 tablespoons of the oil. Use fingers to spread the oil evenly over the insides.

Bake the skins at 500 degrees for 15 minutes.

While you are prepping potatoes, also cook the chili.

In a stock pot over medium heat, add 1 tablespoon of oil. Add the chopped green peppers and onion and saute for about 5 minutes. Add turkey and cook through, breaking meat up with a wooden spoon.

Chop the chipotle pepper very fine. Add the chopped pepper, the adobo sauce, salt, cumin, garlic powder and smoked paprika. Stir until well combined and cook for about 2 minutes. Add the can of baked beans and corn. Bring to a simmer and simmer for about 5 minutes.

Fill each potato skin evenly with the chili. Top each potato skin generously (about a heaping tablespoon) with the shredded cheddar cheese.

Return the stuffed potato skins to the 500 degree oven and bake for 10 minutes more.

Serve immediately topped with sour cream.