Heat oven to 425 degrees F (220 degrees C).
Yukon Gold Potatoes (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 Tbsp)
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.
Mexican Chorizo (6 oz)
. 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
Jalapeño Pepper (1)
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 (2 cups)
Monterey Jack Cheese (1 1/2 cups)
All-Purpose Flour (1 Tbsp)
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!