Andouille and White Cheddar over Stuffed Baked Potatoes

Ingredients

  • 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 friche
  • 1/2 pound white cheddar, grated
  • 1/4 cup chopped chives
  • 1/4 cup chopped parsley

Description

Andouille And White Cheddar Over Stuffed Baked Potatoes

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