Saturday, January 12, 2013

Andouille Stuffed Potato

 Fast, Quick & Tasty!

I decided to make potatoes today because it's one of the quickest meals ever. You can stuff potatoes with almost anything and it would turn out excellent.

I had some extra Andouille sausage sitting around. Yes, it was just sitting around in my refrigerator saying eat me, and so I did.

While the potatoes and andouille cook, I grate jack and cheddar cheese, slice some green onions and get the butter ready to go.

In less than 20 minutes you have a big overstuffed potato ready to eat and believe me when I say that you will not be disappointed.

Andouille Stuffed Potato

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25  minutes
Servings: 4


4 baking potatoes
1 lb andouille sausage
1/2 c. jack cheese, shredded
1/2 c. cheddar cheese, shredded
1 tsp. creole seasoning
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
1 stick butter
1 tbsp. extra virgin olive oil.

Wash potatoes, prick with a fork all over.  Microwave potatoes for 10 minutes then flip over and microwave another 10 minutes.

Slice andouille about 1/2 inch on the diagonal for quick cooking. Grate cheese and slice green onions and set aside. Mix all the seasonings together and set aside.

While potatoes cook, in a medium skillet heat olive oil over medium heat and cook andouille until browned and crispy around 10-12 minutes.

When potatoes are done, slice potatoes about 1 inch from each end and use a towel on both sides of potatoes at the long end squeeze potatoes to pop open.

With a fork mash inside of the potatoes, add butter and a little seasoning blend to each potatoes. Mix in cheese add andouille, more cheese, and green onions. Add sour cream if desired. Enjoy.

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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