Step 1

Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking into crumbles; drain.

Step 2

Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells.

Step 3

Place filled potatoes on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through. If desired, serve with sour cream and chives.