Cream Cheese Stuffed New Potatoes

Recipes courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Stuffed

Rated: 4 stars out of 5Rate itRead users' reviews (17)

Cook Time:
10 min
Level:
Easy
Yield:
24 whole or 48 halves

Times:

Prep: 10 min
Inactive Prep: 10 min
Cook: 10 min
Total:: 30 min

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Ingredients

Salt
24 bite-size new potatoes, scrubbed, with a tiny sliver cut off each potato so they will stand after filling
1 (5-ounce) package soft garlic herb cheese (recommended: Boursin)
4 tablespoons (1/2 stick) butter, softened
1/3 cup whipping cream
Freshly ground black pepper
Finely chopped fresh parsley leaves
Red caviar, for garnish, optional

Directions

In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10 to 12 minutes. Drain and let the potatoes cool until you can handle them.

With a melon baller, remove a scoop from each potato. Combine the cheese, butter, and cream. Taste, and add salt and pepper, as needed. Spoon or pipe the cheese mixture into the potatoes.

Garnish with a fine sprinkling of parsley. *Cook's Note: Add a tiny dollop of red caviar to carry out your egg theme, if you wish!

Stand potatoes on cut end on a platter to serve.

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Comments & Reviews

recipe Cream Cheese Stuffed New Potatoes
Lisa Acworth, GA 09-28-2009
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The hit of the party
Rated: 5 stars out of 5

I made these for an appetizer party and it was the hit! I read the reviews about the cheese being too soft and doubled the... amount of cheese used in the recipe. I still put in only 1/3 cup the cream and it turned out great. I just used a plastic bag with small hole cut at one of the corners to use as a piping bag to pipe into the potatoes - so much easier than trying to spoon the mizture into the tiny potatoes. I had problems removing the insides with a melon baller because it was a little too big so used a 1/8 tsp instead and it worked perfectly! Garnished 1/3 of the potatoes with caviar, 1/3 with crumbled bacon, and 1/3 plain. Delicious! Will use this recipe again. Read more
recipe Cream Cheese Stuffed New Potatoes
Amy Minneapolis, MN 04-10-2009
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A Winner!!
Rated: 5 stars out of 5

This was a hit with my boyfriend! He keeps on telling people about my "stuffed potatoes." I followed the recipe and added... some Alouette Garlic-Herb spreadable cheese that I need to use up. They were a cinch to make too! I will be making these again!!Read more
recipe Cream Cheese Stuffed New Potatoes
Denise Seattle, WA 03-26-2009
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Only use 2 Tbl cream...
Rated: 2 stars out of 5

I'm watching a repeat of this show, and she said she was only using about 2 Tablespoons of cream so that there would be... enough body (they should obviously revise this recipe considering how many of you have mentioned how runny it is).Read more
recipe Cream Cheese Stuffed New Potatoes
null null, null 11-10-2008
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Great Taste for the Holidays
Rated: 5 stars out of 5

Annually, my family has a Thanksgiving Day Appetizer Cook-Off. I made this for the event. The competition was stiff, so I... added my own twist to appeal to everyone. I had four different flavors - caviar, bacon, smoked salmon and shrimp. I put the meat in the bottom and on top for flavor and garnish. I think I might repeat this for the 2008 Cook-Off. Be sure to use the recommended chesse. It is expensive, but worth it!!Read more
recipe Cream Cheese Stuffed New Potatoes
Telese Columbus, OH 11-09-2008
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MY KIDS LOVE THEM!!!!!
Rated: 5 stars out of 5

My Family loved the stuff potatoes, its easy and simple this is what i will fix at my Thanksgiving Feast Thanks... Paula. Measurments of the cheese and whiping cream is base on how much potatoes u pull out of the potatoes, if u follow the recipe and do not have enough potatoes Yes your potatoes will be runny. Cooking in Columbus, OhioRead more
recipe Cream Cheese Stuffed New Potatoes
Nikki Germantown, MD 11-09-2008
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Another Great Recipe from Paula
Rated: 5 stars out of 5

These were delicious!!! I did salt the cavities of the potatoes before stuffing them and I also added bits of prociutto... prior to baking...wonderful! Keep them coming Paula...you're the best!Read more