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Cream cheese stuffed potato
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| 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
Recipe uploaded with Shop'NCook for iPhone.
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