Menu Enter a recipe name, ingredient, keyword...

Andouille And White Cheddar Over-Stuffed Baked Potatoes

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 8 large baking potatoes
  • Drizzle of olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons olive oil
  • 2 cups thinly-sliced onions
  • 1/2 pound andouille sausage ground
  • 8 tablespoons butter
  • 1 cup cream frâiche - (to 1 1/2 cups)
  • 1/2 pound white Cheddar cheese grated
  • 1/4 cup chopped chives
  • 1/4 cup chopped parsley

Details

Servings 8

Preparation

Step 1

Preheat the oven to 400 degrees. Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool.

In a sauté pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool.

Meanwhile, in a sauté pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside.

Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato. Set the hollowed potato shells, aside.

In a mixing bowl, combine the potato flesh, butter, and cream frâiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, sausage, chives and parsley. Season with salt and pepper. Mix well.

Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve.

This recipe yields 8 stuffed potatoes.

You'll also love

Review this recipe

Bacalhau A Gomes De Sa (Salt Cod, Onions And Potatoes) Redfish Amandine With Brabant Potatoes