Pierce each potato several times with a fork and bake 45 minutes to 1 hour, until tender.
Cut each potato lengthwise into quarters. Scoop potato pulp from skins leaving a 1/8" thick shell (save pulp for another use). Transfer to a baking sheet and brush both sides with melted butter. Sprinkle with salt and pepper. Return to the oven and bake about 15 minutes, until crisp.
While the skins are in the oven, sauté the Andouille for 3-4 minutes until beginning to brown. Drain off any fat and set aside.
Sprinkle the Andouille, cheese and green onions on the potato skins and return to the oven for 5 more minutes, until the cheese has melted. Serve warm.
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