Cream Cheese Stuffed New Potatoes

Cream Cheese Stuffed New Potatoes

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 24 whole or 48 halves

Cream Cheese Stuffed New Potatoes


    • 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


  1. 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.