Andouille and White Cheddar Over-Stuffed Baked Potatoes
Show: Emeril Live
Episode: 4th Annual Emeril awards
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- Recipe categories: Sausage, Meat, Dairy, Cheese, Cheddar, Vegetables, Potato,
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Total Reviews: 5
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By alexandern_12270499
San Antonio, 83
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!
By aliencow-77
Rogers, MN
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!!!
By jelleena_596429
Bonita springs, FL
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.
By doucanoe_1549872
Harris, MN
on December 22, 2004
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These were a little extra work but the result was worth every bit! They are almost a meal in themselves, and leftovers taste great reheated the next day, too!
By heather_stubbe_...
Rockwell, IA
on November 18, 2004
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This recipe is time consuming, but definitely worth the work. My family BEGS me to make this. They fight over who gets the tops of the potatoes (I put the extra filling on those! Because of the effort, we usually pair this with steaks on the grill.
To save money, I have substituted hot italian sausage and shredded cheddar cheese (out of the bag and it still tastes fabulous.