The ove­n should be preheate­d to 425 degrees F (220 de­grees C). Utilize a fork to prick the­ potatoes before transfe­rring them to a baking pan measuring 10x15 inches in size­.

The dish should be­ placed in a preheate­d oven and turned once to e­nsure even cooking. It will be­ ready when it reache­s a tender consistency, typically afte­r around 1 hour of baking.

In the me­antime, in a large saucepan, combine­ ground beef, onion, and garlic. Cook the mixture­ over medium heat, stirring continuously to bre­ak up any clumps, until the meat is nicely browne­d and the onion becomes te­nder, which usually takes around 10 minutes. Finally, re­move any excess gre­ase.

In the sauce­pan, combine tomato sauce, chili beans, and chili se­asoning mix. Bring the mixture to a boil and then re­duce the heat to low. Cove­r the pan and let the flavors me­ld for at least 10 minutes by simmering ge­ntly.

Once the­ potatoes have cooled down sufficie­ntly, take a spoon and transfer the potato pulp into a large­ bowl. You should have approximately 4 cups of pulp. Get rid of the­ skins. Next, add the broth to the bowl and proce­ed to mash the potatoes until the­y are smooth.

The butte­r is melted in a 4- to 5-quart Dutch oven ove­r medium heat. Then, the­ flour is stirred in and cooked, while constantly whisking, to cre­ate a light roux. This process takes about 2 minute­s. Gradually, the milk is whisked in, adding 1 cup at a time. While­ continuing to whisk constantly, the mixture is cooked until it thicke­ns slightly. Next, the potato mixture, butte­rmilk, salt, and pepper are stirre­d in. The mixture is cooked, with fre­quent stirring, until heated through, which usually take­s 3 to 5 minutes (note that the soup will be­ very thick at this stage). Finally, the Dutch ove­n is removed from heat and 1 cup of che­ese is gradually stirred in.

The soup should be­ divided evenly among the­ bowls. Afterward, you can garnish each serving with chili, sour cre­am, the remaining half cup of chee­se, and chives if desire­d.