Andouille And White Cheddar Over Stuffed Baked Potatoes Recipe

• 8 lrg baking potatoes Drizzle of extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 3 Tbsp. extra virgin olive oil
• 2 c. thinly-sliced onions
• 1/2 lb andouille sausage grnd
• 8 Tbsp. butter
• 1 c. cream fraiche - (to 1 1/2 c.)
• 1/2 lb white Cheddar cheese grated
• 1/4 c. minced chives
• 1/4 c. minced parsley

1. Preheat the oven to 400 degrees.
2. Season the potatoes with extra virgin olive oil, salt and pepper.
3. Place on a baking sheet and bake till tender, about 1 hour.
4. Remove from the oven and cold.
5. In a saute/fry pan, over medium heat, add in 2 Tbsp.
6. of extra virgin olive oil.
7. When the oil is warm, add in the onions.
8. Season with salt and pepper.
9. Cook till caramelized, about 8 min.
10. Remove from the heat and cold.
11. Meanwhile, in a saute/fry pan, over medium heat, add in the 1 Tbsp.
12. of oil.
13. When the oil is warm, brown the sausage, about 6 min.
14. Using a slotted spoon, remove the sausage and drain on paper towels.
15. Set aside.
16. Using a sharp knife, remove the top 1/4 of each potato.
17. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato.
18. Set the hollowed potato shells, aside.
19. In a mixing bowl, combine the potato flesh, butter, and cream fraiche.
20. Season with salt and pepper.
21. Using a hand masher, mash till smooth.
22. Add in half of the cheese, sausage, chives and parsley.
23. Season with salt and pepper.
24. Mix well.
25. Fill each hollow potato with the potato/sausage mix.
26. Top each potato with the remaining cheese.
27. Place on a baking sheet and bake till the potatoes are hot and the cheese melts.
28. Remove from the oven and serve.
29. This recipe yields 8 stuffed potatoes.

olive oil, extra virgin olive oil, onions, sausage grnd, butter, cream fraiche, chives, parsley

Taken from cookeatshare.com/recipes/andouille-and-white-cheddar-over-stuffed-baked-potatoes-65142 (may not work)