For the butter, mix ingredients together in a bowl. Place in fridge to set, about 30 minutes.
Heat oven to 425°F.
On a microwave-safe plate, microwave potatoes for 12 minutes or until a fork can penetrate easily into flesh. Cool potatoes for 15 minutes. Meanwhile…
Heat butter until foam subsides. Add in brown sugar, cinnamon, ginger, chili powder and pecans, and cook over medium heat, stirring frequently, until lightly toasted, about 3 minutes. Set aside to cool.
Once potatoes are cooled, halve horizontally and gently scoop out flesh and set aside. Place potato skins on a wire-rack lined sheet pan and bake, skin-side up, until slightly crispy, 10-12 minutes. Set aside.
Mix potato flesh until uniform and smooth, add in egg and lightly season,
Divide potato mixture into potato skin shells, top with a generous quantity of the pecan topping. Bake for 15-20 minutes or until topping is golden brown. Top with cold maple chili butter.