Original Creole Seasoning 
Crawfish Caesar Salad
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Get RecipeThe ultimate savory treat, these Cajun Grilled Andouille Potato Skins by @mydiaryofus are a great appetizer perfect for any tailgate or potluck.
Ingredients
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For the Potatoes:
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4 Russet Potatoes
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1/2 Pound Andouille Sausage
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1 Cup Sharp Cheddar Cheese, Shredded
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1/4 Cup Green Onion or Chives, Chopped
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1 1/2 Tablespoon Tony’s Original Creole Seasoning
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2 Tablespoons Olive Oil
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For the Sauce:
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1/2 Cup Sour Cream
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1 Teaspoon Tony’s Original Creole Seasoning
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1 Tablespoon Lemon Juice
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Directions
- Preheat oven to 450°F.
- Poke holes in the potatoes with a knife or fork.
- Rub potatoes equally with 1 tablespoon of olive oil and then sprinkle with 1 tablespoon of Tony’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 the 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 them 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 olive oil and sprinkle with the rest of Tony’s Original Creole Seasoning.
- Preheat the grill to medium heat.
- Layer cheese, andouille sausage and green onions in the potato skins. Then add the 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’s Original Creole Seasoning and lemon juice.
- Top the potato skins with extra chives or green onions, dipping sauce and serve. Enjoy!
NOTES:
- Make sure the grill is on medium to medium-low heat to ensure the skins do not burn but the cheese has time to melt.
- Prep the ingredients in advance so you only have to grill up the skins when you are ready to serve.
- Change up the recipe by using different types of melting cheese or use boudin or bacon instead of andouille.
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