Heat oven to 400°. Lightly oil the skins of each potato and place on a baking sheet. Bake 45 minutes to 1 hour or until tender when fork is inserted.
Heat the chili in a small sauce pan. Prepare the tofu sour cream. When done, remove the potatoes, slice down th center and place on individual plates. Spoon chili and tofu sour cream over potatoes, garnish with parsley and serve.
Per serving - 334 calories, 2 g fat (4% calories from fat), 13 g protein, 68 g carbohydrate, 9 g fiber, 0 mg cholesterol, 674 mg sodium