Cream Cheese Stuffed New Potatoes

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 24 whole or 48 halves
Share This Recipe



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


  1. 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.
  2. 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.
  3. 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!
  4. Stand potatoes on cut end on a platter to serve.