Cajun Grilled Andouille Potato Skins
Serves 235 mins prep55 mins cook
These Cajun grilled potato skins are so delicious, I can't wait for you to give them a try!
0 servings
What you need
Instructions
Preheat oven to 450 degrees. Poke holes in the potatoes with a knife or fork. Rub Potatoes equally with 1 Tbsp of Olive Oil and then Sprinkle with 1 Tbsp. Of Tony Chachere’s Original Creole Seasoning. Place potatoes on a baking sheet and bake for 50 minutes to one hour until potatoes are tender in the middle. While potatoes bake, slice or crumble andouille sausage into small pieces and sauté until just browned. Drain on a paper towel to remove any excess grease and set aside. Once potatoes are cooked through, let the potatoes cool slightly and then slice the potato in half and scoop out 3/4 of the soft filling (save for another recipe.) Rub the inside of the potato with the rest of the oil and sprinkle with the rest of the Tony Chachere’s Original Creole Seasoning. Preheat grill to medium heat. Layer cheese, andouille sausage, and green onions in the potato skins. Add potato skins carefully to the grill and close the lid and cook until the cheese is melted. Make the sauce by whisking sour cream, Tony Chachere’s Original Creole Seasoning, and Lemon Juice. Top with extra chives or green onions, dipping sauce and serve.View original recipe