Preheat the oven to 425 degrees F.

Bake the russet potatoes on the rack in the center of the oven for about 1 hour, or until easily pierced with a fork.

Remove the potatoes from the oven and let them cool slightly.

Preheat a medium, heavy-bottomed saucepan over medium-high heat.

Add olive oil to the saucepan.

Add chopped onion, garlic, and salt to the saucepan.

Cook, stirring, until lightly browned and fragrant, about 3 minutes.

Add ancho chile powder, dried oregano, cumin, coriander, and cloves.

Cook, stirring, until dark and fragrant, about 45 seconds.

Add tomato paste and chipotle chile in adobo.

Crush the canned tomatoes with your hands and add them to the saucepan.

Cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes.

Add the ground beef and break it up with a wooden spoon.

Cook, stirring occasionally, until well-browned, about 3 minutes.

Add the kidney beans and Mexican lager-style beer.

Bring the mixture to a boil, then lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes.

Lay the potatoes on their sides and carefully cut a shallow oval out of the tops to make 6 lids.

Gently scrape most of the potato pulp out of the lids and transfer to a large bowl.

Reserve the potato lids.

Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact.

Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use.

Add 1/2 cup of the shredded cheddar cheese, butter, kosher salt, and minced scallion to the large bowl of potato pulp.

Mash the mixture lightly with a fork and season with pepper, to taste.

Lightly season the insides of the potato shells and lids with salt and pepper.

Refill the potato shells with the potato mixture, pressing it into the bottom and against the sides.

Set the filled potatoes on a baking sheet and fill each to the brim with the chili, mounding as much as possible on top.

Mound the remaining 3/4 cup cheese over the potatoes.

Place the potato lids skin-side down on the baking sheet.

Bake until heated through and the cheese has melted and browned, about 12 minutes.

Reheat the remaining chili.

Transfer the stuffed potatoes to a serving platter.

Top each potato with a dollop of sour cream.

Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.