Cream Cheese Stuffed New Potatoes
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 24 whole or 48 halves
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 24 whole or 48 halves
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.
