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Recipe courtesy of Paula Deen

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

Yield:: 24 whole or 48 halves

Level:: Easy

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.

My Private Notes

Name: Cream Cheese Stuffed New Potatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 24 whole or 48 halves
Cuisine: american
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