CREAM CHEESE STUFFED NEW POTATOES
Make and share this Cream Cheese Stuffed New Potatoes recipe from Food.com.
Provided by Mrs. Cookie
Categories < 30 Mins
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10-12 minutes. Drain and let the potatoes cool until you can handle them.
- With a melon baller, remove a scoop from each potato. Cut a tiny sliver off the bottom of the potatoes so they will stand after filling. Combine the Boursin, butter, and cream. Taste and add salt and pepper as needed. Spoon or pipe the cheese mixture into the potatoes. Garnish with fine sprinkling of parsley. Add a tiny dollop of red caviar. Stand the potatoes on a platter to serve.
Nutrition Facts : Calories 159.3, Fat 3.3, SaturatedFat 2, Cholesterol 9.6, Sodium 28.4, Carbohydrate 29.8, Fiber 3.7, Sugar 1.3, Protein 3.5
CREAM CHEESE STUFFED NEW POTATOES
Steps:
- 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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