preheat oven to 350°F. wash potatoes and stab each one several Times with a fork.

put potatoes in a bowl and coat evenly with olive oil and the pinches of salt, garlic salt, pepper and chili powder.

put potatoes in the oven and bake until cooked thoroughly, about an hour and fifteen minutes.

remove potatoes and let cool slightly. cut each potato in half length wise.

when finished, take one of the halved potatoes and hold in your hand. i use an oven mitt to hold the potato because they are still hot. scoop the center of the potato out and dump into a large bowl, leaving the skin intact.

repeat with each potato half.

using a blender combine the scooped out potato, butter and milk. use salt, garlic powder and pepper to taste. combine until creamy and well mixed. you can add more or less butter or milk to achieve your desired consistency.

set aside, and brown Italian sausage and ground beef in a skillet until cooked thoroughly. drain.

open and drain the can of Rotel. add the Rotel and cooked meat into the mashed potatoes. mix everything up well.

scoop enough filling to full up each potato skin. you may have left overs of the filling, but it is delicious even without the skin.

top off with cheese and enjoy!