Andouille And White Cheddar Over Stuffed Baked Potatoes

Directions

1. Preheat the oven to 400 degrees. Season the potatoes with extra virgin olive oil, salt and pepper. Place on a baking sheet and bake till tender, about 1 hour. Remove from the oven and cold.
2. In a saute/fry pan, over medium heat, add in 2 Tbsp. of extra virgin olive oil. When the oil is warm, add in the onions. Season with salt and pepper. Cook till caramelized, about 8 min. Remove from the heat and cold.
3. Meanwhile, in a saute/fry pan, over medium heat, add in the 1 Tbsp. of oil. When the oil is warm, brown the sausage, about 6 min. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside.
4. 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.
5. In a mixing bowl, combine the potato flesh, butter, and cream fraiche. Season with salt and pepper. Using a hand masher, mash till smooth. Add in half of the cheese, sausage, chives and parsley. Season with salt and pepper. Mix well.
6. Fill each hollow potato with the potato/sausage mix. Top each potato with the remaining cheese. Place on a baking sheet and bake till the potatoes are hot and the cheese melts. Remove from the oven and serve.
7. This recipe yields 8 stuffed potatoes.