Creating your Lentil Chili Baked Potato is simple when you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Potatoes: Scrub the russet potatoes under running water. Pat them dry and pierce several holes in each potato with a fork. Place them on a baking sheet and bake for about 45 minutes, or until tender.
3. Cook the Lentils: While the potatoes are baking, rinse the lentils under cold water. In a medium saucepan, add the lentils and enough water to cover them. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until tender. Drain any excess water and set aside.
4. Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute.
5. Combine Ingredients: Stir in the cooked lentils, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.
6. Check the Potatoes: Once the potatoes are fork-tender, remove them from the oven and let them cool slightly. Cut a slit down the center of each potato, being careful not to cut all the way through.
7. Stuff the Potatoes: Gently fluff the insides of the baked potatoes with a fork. Spoon the lentil chili mixture generously into each potato.
8. Garnish: If desired, top with fresh cilantro and a dollop of sour cream or Greek yogurt for added creaminess.
9. Serve: Enjoy your Lentil Chili Baked Potato while it’s hot!