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1
Preheat the oven to 400 degrees.
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2
Season the potatoes with extra virgin olive oil, salt and pepper.
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3
Place on a baking sheet and bake till tender, about 1 hour.
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4
Remove from the oven and cold.
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5
In a saute/fry pan, over medium heat, add in 2 Tbsp.
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6
of extra virgin olive oil.
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7
When the oil is warm, add in the onions.
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8
Season with salt and pepper.
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9
Cook till caramelized, about 8 min.
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10
Remove from the heat and cold.
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11
Meanwhile, in a saute/fry pan, over medium heat, add in the 1 Tbsp.
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12
of oil.
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13
When the oil is warm, brown the sausage, about 6 min.
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14
Using a slotted spoon, remove the sausage and drain on paper towels.
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15
Set aside.
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16
Using a sharp knife, remove the top 1/4 of each potato.
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17
Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato.
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18
Set the hollowed potato shells, aside.
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19
In a mixing bowl, combine the potato flesh, butter, and cream fraiche.
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20
Season with salt and pepper.
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21
Using a hand masher, mash till smooth.
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22
Add in half of the cheese, sausage, chives and parsley.
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23
Season with salt and pepper.
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24
Mix well.
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25
Fill each hollow potato with the potato/sausage mix.
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26
Top each potato with the remaining cheese.
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27
Place on a baking sheet and bake till the potatoes are hot and the cheese melts.
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28
Remove from the oven and serve.
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29
This recipe yields 8 stuffed potatoes.
