Heat oven to 425°F.  Prick the Yukon potatoes 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 and sprinkle with a pinch of salt.  Return to oven and roast until golden brown and crisp, 10 to 15 minutes.  Remove from oven and set the tray aside.

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 scallions, jalapeño, and cilantro and cook until tender, 1 to 2 minutes.

Whisk in the beer and bring to a simmer, stirring occasionally and scraping up any browned bits.  Add the cheese 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 on top.  Serve with the warm Potato Skins.