Andouille-Stuffed Baked Potatoes


"A twist on the ordinary baked potato. Adjust the jalapenos to your liking. I like to use 2 for an extra kick!"
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90 servings
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Original recipe yields 8 servings

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  1. Preheat oven to 400 degrees F. Season the potatoes with 1 tbsp olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool.
  2. Heat remaining oil in skillet. Brown sausage over medium heat for 5 minutes. Add in green onions and jalapeno and stir for 2 minutes, then remove from heat.
  3. Remove the top 1/4 of each potato with a knife. Scoop out the flesh from the middle of each potato, leaving about a 1/4 inch border around the sides and bottom. Set aside.
  4. In a bowl, mash the potato flesh, butter and sour cream. Season with creole seasoning. Add in sausage mixture and half of cheese. Stuff into potato shells. Top potatoes with remaining cheese.
  5. Bake for 10-15 minutes or until cheese melts and potatoes are warmed through.


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