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To make the potatoes: Preheat the oven to 425 degrees F.
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Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour.
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Remove from the oven and set aside to cool slightly.
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Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil.
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Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes.
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Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds.
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Add the tomato paste and chipotle.
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Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes.
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Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes.
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Add the beans and beer and bring to a boil.
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Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes.
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Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids.
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Gently scrape most of the potato pulp out of the lids and transfer to a large bowl.
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Reserve the lids.
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Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact.
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Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use.
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(See Cook's Note.)
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Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork.
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Season with pepper, to taste.
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Lightly season the insides of the shells and lids with salt and pepper.
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Refill them with the potato mixture, pressing it into the bottom and against the sides.
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Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later).
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Mound the remaining 3/4 cup cheese over the potatoes.
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Place the potato lids skin-side down on the baking sheet.
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Bake until heated through and the cheese has melted and browned, about 12 minutes.
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Reheat the remaining chili.
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Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream.
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Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
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Cook?s Note: When we mashed up all of the potato's pulp and stuffed it back in the spuds there wasn't any room for the chili.
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Do you want that?
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We didn't think so.
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That's why we only mash up four of the insides and use the rest for hash browns or croquettes.
