Andouille and White Cheddar Over-Stuffed Baked Potatoes
Show: Emeril Live
Episode: Star-Spangled Supper
Rate This RecipeRead users' reviews (4)
- Recipe categories: Meat, Pork, Sausage, Dairy, Cheese, Cheddar, Vegetables, Potato,
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Total Reviews: 4
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By Sixdrumin1
on December 31, 2011
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I have been making this for about 10 years and always a hit. I have changed things over time I cut the chives in half, I use Italian Sausage instead of Andouille since one year could not find it and the family like that better (personal taste and I use about 1 1/4 lbs of sausage. I use the 1 1/2 cups of the cream sometimes a bit more and changed the cheese to a packaged 3 blend mixture. Overall time is about 3 total hours from start to finish including cleanup. I usually make over the holidays and do it the night before we are going to have it. For another idea I have not put the mixture back in the hollowed out potatoes but like a casserole dish and then reheat with and without cheese on top and sometimes breadcrumbs instead of cheese.
By alexandern_12270499
San Antonio, 83
on January 27, 2010
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This dish is great! It has wonderful flavors that are not found in ordinary dishes. The smokiness of the cheese with the spiceness of the sausage is phenomenal. Definently a hit!
By 5kingsters_11489392
MINDEN, NV
on December 21, 2008
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I have made this recipe for years now and ALWAYS get rave reviews. It is a little more work than a "normal" twice baked but well worth the effort. The andouille absolutely takes it to the next level.
By dv8ing_8118575
Knoxville, TN
on August 07, 2007
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Got this recipe years ago when it was on the show. Made them for some friends and they went crazy over them. I make them regularly and they alwas get rave reviews. Best twice baked potato I've ever had.