4Serves
45 minCook
Ingredients
  • 1 pouch Daring Cajun Pieces, defrosted
  • 4 medium russet potatoes
  • Olive oil, for brushing potatoes
  • 2 tsp vegan butter
  • 2 scallions, thinly sliced (whites and greens separated)
  • 1 tsp kosher salt, divided
  • 1 cup full-fat coconut milk
  • ½ cup nutritional yeast
  • 2 tsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp soy sauce or tamari
  • 1 tsp apple cider vinegar
  • ¼ tsp granulated sugar

Crispy Fried Shallots (optional):

  • 4 small shallots, peeled and thinly sliced
  • Vegetable oil, for frying (about ½ cup)
  • Kosher salt, for sprinkling
Power-Play Daring Potato Skins

Step 1

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.

Power-Play Daring Potato Skins Step 1

Step 2

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.

Power-Play Daring Potato Skins Step 2

Step 3

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.

Power-Play Daring Potato Skins Step 3

Step 4

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.

Power-Play Daring Potato Skins Step 4

Step 5

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.

Power-Play Daring Potato Skins Step 5

Step 6

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.

Step 7

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.

Power-Play Daring Potato Skins Step 7

NOTE:

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.