Combine the cashews, lemon juice, nutritional yeast, non-dairy milk, cilantro, chile, salt and pepper in a high-speed blender. Blend until creamy. Should be the consistency of a cheese sauce. If it is too thick, slowly add additional non-dairy milk until you get the right consistency.
After baking the potatoes, allow them to cool. Slice off the top and scoop out the potato, leaving the empty skin. Set aside.
Cook the vegan chicken according to package directions. Set aside.
Heat the "cheese" sauce mixture, stirring frequently.
In a frying pan, heat the oil over medium. Add the onions and chiles and cook until soft.
Stir in the potatoes, vegan chicken, and half the "cheese" sauce. Cook, stirring, occasionally until heated through.
Serve in the potato skins. Top with the rest of the "cheese" sauce.
Recipe by at https://coachdebbieruns.com/fueled-by-potatoes/