Preheat oven to 425ºF. Scrub the potatoes vigorously with a vegetable brush to remove any dirt, then pat dry with a clean kitchen towel. Arrange the potatoes on a small baking sheet and use a fork to gently pierce the skins all over. Brush potatoes lightly with olive oil. Bake for 30-45 minutes, depending on the size of your potatoes, or until the skins are gently crisped and a fork easily pierces through the flesh. Remove to a wire rack and allow to cool for at least 10 minutes before handling.
While the potatoes bake, prepare the Daring filling. Use a fork to tear the defrosted Cajun Daring Pieces into small shreds. Place a skillet over medium heat and add vegan butter. When the butter is completely melted, add the shredded Daring pieces to the skillet along with the scallion whites and ¼ tsp salt. Sauté for 6-7 minutes, or until the Daring shreds are just beginning to take on a golden-brown color and the scallions have softened. Remove from heat.
To prepare the vegan cheese sauce, add the coconut milk, nutritional yeast, cornstarch, garlic powder, soy sauce, apple cider vinegar, ¼ tsp salt, and sugar to a medium saucepan. Use a whisk to completely combine the ingredients, then place over medium heat. Bring the mixture to a gentle simmer, whisking frequently, and allow to cook for 4-5 minutes or until slightly thickened — the sauce will continue to thicken as it sits.
If making crispy shallots, add the sliced shallots to a small saucepan and pour in just enough vegetable oil to cover. Place the saucepan over medium heat, and allow the shallots to cook for 12-15 minutes, stirring frequently, or until just beginning to turn golden-brown. Once the shallots begin to brown, they’ll burn quickly, so keep an eye on them. Remove the crispy shallots from the oil to a paper towel-lined plate using a slotted spoon, sprinkle generously with salt, and reserve.
Preheat broiler on high. Slice each baked potato in half, lengthwise. Using a spoon, scoop out all but ¼” of the potato from each potato skin, and reserve for a future use (like these Daring & Mashed Potato Waffles). Arrange the potato skin shells on a sheet pan and sprinkle evenly with ½ tsp salt. Combine the Daring mixture with ½ cup of the vegan cheese sauce, and use the mixture to fill each of the potato skin shells.
Broil the potato skins for 5-6 minutes (possibly longer, depending on your broiler), or until the tops are a deep golden-brown. Remove from the oven and allow to cool slightly before serving.
To serve, arrange the potato skins on a large plate or platter. Drizzle with vegan cheese sauce, and serve any extra in a small bowl or ramekin, for dipping. Sprinkle with the crispy fried shallots (if using), garnish with the reserved scallion greens, and serve immediately.
If at any point the vegan cheese sauce becomes too thick, simmer over low heat and whisk in splashes of warm water as needed to thin out the sauce.