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Andouille And White Cheddar Over-Stuffed Baked Potatoes 8 large baking potatoes Drizzle of olive oil Salt, to taste Freshly-ground black pepper, to   taste 3 Tbs olive oil 2 cups thinly-sliced onions 1/2 lb andouille sausage, ground 8 Tbs butter 1 cup cream frâiche - (to 1 1/2   cups) 1/2 lb white Cheddar cheese, grated 1/4 cup chopped chives 1/4 cup chopped parsley Directions 1 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. 2 In a sauté 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. 3 Meanwhile, in a sauté pan, over medium heat, add the 1    tablespoon of oil. When the oil is hot, brown the sausage, about 6

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minutes. 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 frâiche. 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. 6 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. 7 This recipe yields 8 stuffed potatoes.