Andouille And White Cheddar Over-Stuffed Baked Potatoes

Recipe Ingredients

8 tablespoons	120ml	Baking potatoes (large)
		Drizzle of olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
2 cups	125g / 4.4oz	Thinly-sliced onions
1/2 lb	227g / 8oz	Andouille sausage - ground
8 tablespoons	120ml	Butter
1 cup	237ml	Cream frâiche - (to 1 1/2 cups)
1/2 lb	227g / 8oz	White Cheddar cheese - grated
1/4 cup	36g / 1.3oz	Chopped chives
1/4 cup	36g / 1.3oz	Chopped parsley

Recipe Instructions

Preheat the oven to 400 degrees. 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 frEiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, 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.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D50) - from the TV FOOD - NETWORK"

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