Heat oven to 425 degrees F (220 degrees C).
Prick the Yukon Gold Potato (10) all over with the tines of a fork and microwave on high for 5 minutes.
Transfer the potatoes to a rimmed baking sheet lined with parchment paper and roast until tender, 10 to 15 minutes.
When cool enough to handle, halve the potatoes lengthwise. Carefully remove the potato flesh, leaving a 1/4-inch-thick shell. Brush with the Olive Oil (2 tablespoon) and sprinkle with a pinch of Coarse Kosher Salt (to taste). Return to oven and roast until golden brown and crisp, 10 to 15 minutes. Remove from oven and set the tray aside.
Decase the Mexican Chorizo (6 ounce). In a medium saucepan, cook the chorizo on medium, breaking it up with a wooden spoon into crumbles, until crispy, for about 8 minutes. With a slotted spoon, transfer the crumbles to a paper towel-lined plate.
Return the saucepan to medium heat. Add the chopped Scallion (2), Jalapeño Pepper (1), and Fresh Cilantro (1/4 cup) and cook until tender, 1 to 2 minutes.
Whisk in the Beer (3/4 cup) and bring to a simmer, stirring occasionally and scraping up any browned bits. Add the White Cheddar Cheese (8 ounce), Monterey Jack Cheese (8 ounce), and All-Purpose Flour (1 tablespoon) mixture a little at a time, stirring constantly, until smooth. Stir in most of the chorizo crumbles, saving a small amount for garnish.
Transfer the queso to a serving dish. Top with remaining chorizo and spoon some Pico de Gallo (to taste) on top. Serve with the warm Potato Skins. Enjoy!