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1
Preheat the oven to 400 degrees F.
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2
Season the potatoes with olive oil, salt and pepper.
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3
Place on a baking sheet and bake until tender, about 1 hour.
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4
Remove from the oven and cool.
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5
In a saute pan, over medium heat, add 2 tablespoons of olive oil.
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6
When the oil is hot, add the onions.
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7
Season with salt and pepper.
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8
Cook until caramelized, about 8 minutes.
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9
Remove from the heat and cool.
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10
Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil.
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11
When the oil is hot, brown the sausage, about 6 minutes.
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12
Using a slotted spoon, remove the sausage and drain on paper towels.
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13
Set aside.
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14
Using a sharp knife, remove the top 1/4 of each potato.
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15
Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato.
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16
Set the hollowed potato shells, aside.
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17
In a mixing bowl, combine the potato flesh, butter, and cream fraiche.
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18
Season with salt and pepper.
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19
Using a hand masher, mash until smooth.
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20
Add half of the cheese, onions, sausage, chives, and parsley.
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21
Season with salt and pepper.
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22
Mix well.
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23
Fill each hollow potato with the potato/sausage mixture.
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24
Top each potato with the remaining cheese.
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25
Place on a baking sheet and bake until the potatoes are warm and the cheese melts.
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26
Remove from the oven and serve.
