Fast, Quick & Tasty!
I decided to make Andouille Stuffed 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
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.