Andouille and White Cheddar Over-Stuffed Baked Potatoes

• 8 large baking potatoes, like Russets
• Drizzle olive oil
• Salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 2 cups thinly sliced onions
• 1/2 pound andouille sausage, ground
• 8 tablespoons butter
• 1 to 1 1/2 cups cream fraiche
• 1/2 pound white cheddar, grated
• 1/4 cup chopped chives
• 1/4 cup chopped parsley

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

baking potatoes, drizzle olive oil, salt, freshly ground black pepper, olive oil, onions, sausage, butter, cream fraiche, white cheddar, chives, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/andouille-and-white-cheddar-over-stuffed-baked-potatoes-recipe2.html (may not work)