Lunch: Cream Cheese Stuffed New Potatoes

A creamy side dish for your next dinner.

Ingredients

4 tablespoons butter, (1/2 stick) softened
1/3 cup whipping cream
1 (5 oz) 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, finely chopped
red caviar, for garnish, optional
salt

Instructions

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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