Andouille And White Cheddar Over-Stuffed Baked Potatoes

Andouille And White Cheddar Over-Stuffed Baked Potatoes
Andouille And White Cheddar Over-Stuffed Baked Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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.

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