Stuffed New Potatoes

Pat Duran


It's by Paula Deen-,the Butter Queen.
Great cream cheese stuffed potatoes with garlic, BUTTER, and caviar!This filling is great to use for stuffed deviled eggs too- very elegant!! Good hot or cool.

Great for that Holiday buffet table too.

★★★★★ 1 vote
24 appetizer potatoes or eggs
10 Min
10 Min


5 oz
pkg. boursin garlic herb cheese
24 small
bite size new potatoes, scrubbed, with a tiny sliver cut off bottom of each potato , so they stand up.
1/4 c
butter, softened
1/3 c
whipping cream
fresh chopped parsley leaves
freshly ground black pepper, to taste
red caviar, for garnish, optional


1Boil potatoes in salted water until tender about 10 minutes. Drain and cool until able to handle them.
With a small melon baller, remove one scoop or so from each potato.
2Using the scooped out potato placed in a bowl; mash well and combine with the cheese, butter and cream. Taste and add salt and pepper as needed. Blend until smooth. Spoon or pipe mixture into into the potato's.
Garnish with a fine sprinkling of parsley. For a festive Holiday garnish add a tiny dollop of red caviar to the top of each potato.
Stand potatoes on cut end on a platter to serve.
3This filling is great in deviled eggs too using the yolks in place of the potato pulp. Very delicious!

About this Recipe

Other Tag: Quick & Easy