From Paula's Home Cooking/Celebrates
5 stars based on 3 Reviews
Servings: 24 whole or 48 halves
Prep Time: 10 min
Cook Time: 10 min
Red caviar, for garnish, optional
Finely chopped fresh parsley leaves
4 tablespoons (1/2 stick) butter, softened
1/3 cup whipping cream
Freshly ground black pepper
1 (5-ounce) package soft garlic herb cheese (recommended: Boursin)
24 bite-size new potatoes, scrubbed, with a tiny sliver cut off each potato so they will stand after filling
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.
Recipe Courtesy of Paula Deen