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Cream Cheese Stuffed New Potatoes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Cream Cheese Stuffed New Potatoes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Ingredients

  • 4 tablespoons butter, (1/2 stick) softened
  • 1/3 cup whipping cream
  • 1 5-ounce package soft garlic herb cheese
  • 24 bite-size new potatoes, scrubbed, with a tiny sliver cut off each potato so they will stand after filling
  • fresh parsley leaves, finely chopped
  • red caviar, for garnish, optional
  • salt

Preparation

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. Stand potatoes on cut end on a platter to serve. Makes 24 whole or 48 half potatoes.

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Preparation

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. Stand potatoes on cut end on a platter to serve. Makes 24 whole or 48 half potatoes.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product