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Cream Cheese Stuffed New Potatoes Recipe

Cream Cheese Stuffed New Potatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 11-20 of 34

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  • on August 26, 2010

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    These were awesome. My reds were a little big so I cooked them longer than the 12 minutes. I made the filling with 1/2 whipping cream 1/2 sour, so it was a bit thicker coming out of the bag, but overall a tasty decision - yes, I used a baggie instead as well...way easier cleanup. Garnished with fresh rosemary and crispy prosciutto bits (sliced prosciutto crisped in the oven at 450 for 6-7 minutes and allowed to cool, then broken like bacon. Simply. Incredible.

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  • on August 25, 2010

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    I made these last night and my wife and I liked them just fine. Fun to make. Because I only made eight potatoes, I didn't premeasure or combine ingrediants. Keep ingrediants in seperate small bowls. Scoop out almost the entire potato but leave firm. Then I started adding the ingrediants like I do with mashed potatoes. You totally control the consistancy and flavor. Simple. Keep tasting while adding the cheese. It is real mild. Hope the helps.

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  • on July 27, 2010

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    I used the potatoe that I scooped out in the cheese mixture to help absorb some of the moisture. I also found it really helpful to pipe it out of a large plastic bag with the corner tip cut off. This is a great way to also do your deviled eggs with NO MESS for cleanup.

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  • on January 25, 2010

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    I thought this was a nice change from the same ole, same ole potatoes. I didn't measure anything; I used less of the cheese because it was a little too garlicy for my taste and a splash of the cream. I thought they turned out great; they were fun to make, and cute. Thx Paula

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  • on January 20, 2010

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    These are very good, however I think something is wrong with the whipping cream measurements. The recipe calls for 1/3 cup of whipping cream, but I think it is way too much!! It makes it way too watery.

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  • on November 22, 2009

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    This recipe is tasty, but it's quite a bit of delicate work. I don't find it practical.

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  • on September 28, 2009

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    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.

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  • on April 10, 2009

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    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!!

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  • on March 26, 2009

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    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.

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  • on November 10, 2008

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    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!!

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