Recipe courtesy of Paula Deen
Cream Cheese Stuffed New Potatoes
Total:
30 min
Active:
10 min
Yield:
24 whole or 48 halves
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
24 whole or 48 halves
Level:
Easy

Ingredients

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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