1Heat oven to 350°F. Pierce potatoes with fork to allow steam to escape. Bake 50 to 60 minutes or until tender.
2While potatoes are baking, heat oil in 12-inch skillet over medium-high heat. Cook bell pepper in oil 3 to 5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring occasionally, until hot.
3Split potatoes and mash slightly. Top each potato with chili. Top with sour cream and cilantro.