Andouille and White Cheddar Over-Stuffed Baked Potatoes

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Rated 5 stars out of 5
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Total Time:
1 hr 40 min
Prep
20 min
Cook
1 hr 20 min
Yield:
8 stuffed potatoes, 8 to 16 se
Level:
--
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Ingredients

Directions

Preheat the oven to 400 degrees F.

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 saute 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 saute 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 fraiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, onions, 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.

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Newest Ratings and Reviews

Read all 5 reviews

  • on November 17, 2009

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    This dish was fantastic. The spicy andouille along with the smoky cheese complement each other well. I used sour cream instead of creme fraiche and it was still fantastic. This is a winner all the way around!

    people found this review Helpful.
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  • on September 25, 2006

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    I served these for a family b-day party to rave reviews. Everyone was begging for the recipe. Worth the extra effort & cost!!!

    people found this review Helpful.
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  • on January 25, 2005

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    My son brought home some premium,all natural chorizo made in spain and we were looking for a recipe to use it in and this was a winner,easy and delicious. We paired it simply with broccoli and it was a very sastifying, comfort meal.Thank you.

    people found this review Helpful.
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