Power-Play Daring Potato Skins

Recipe Detail - Football Potato Skins

Power-Play Daring Potato Skins

Screen Shot 2021-11-08 at 11.01.22 AM
  • Author: Daring Foods
  • Total Time: 45 minutes
  • Yield: 4 1x


1 package Daring Cajun Pieces

4 medium russet potatoes

2 Tbsp Butter 

2 scallions, thinly sliced (whites and greens separated)

1 tsp kosher salt, divided

1 cup Full Fat Coconut Milk

1/2 cup Nutritional Yeast

2 tsp cornstarch 

1 tsp garlic powder 

1 tsp soy sauce or tamari

 1 tsp Apple Cider Vinegar 

1/4 tsp Sugar

4 small shallots

1/2 cup Olive Oil for frying

kosher salt for sprinkling


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.

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