Zutaten für Cream Cheese Stuffed New Potatoes
- New Potatoes
- Boursin Cheese
- 2 tablespoons softened butter
- Whipping Cream
- Salt And Pepper
- Fresh Parsley
- Red caviar (optional, for garnish)
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Zubereitung von Cream Cheese Stuffed New Potatoes
- Wash and scrub 1 pound of small new potatoes thoroughly.
- In a large pot, combine the potatoes with enough salted water to cover by about 2 inches. Bring to a boil over high heat.
- Reduce heat to medium and simmer for 10-12 minutes, or until a fork easily pierces the potatoes.
- Drain the potatoes and let them cool slightly until you can handle them comfortably.
- Using a melon baller or small spoon, carefully scoop out the center of each potato, leaving about a 1/4-inch border.
- Cut a small sliver off the bottom of each potato to create a stable base.
- In a medium bowl, combine 4 ounces of Boursin cheese, 2 tablespoons of softened butter, and 1 tablespoon of chopped fresh parsley.
- Season the cheese mixture with salt and freshly ground black pepper to taste.
- Spoon or pipe the cheese mixture into the hollowed-out potatoes.
- Garnish each potato with a fine sprinkle of extra parsley and a tiny dollop of red caviar (optional).
- Arrange the stuffed potatoes on a platter and serve immediately.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
1 g
Zucker
5g
Fett
10g
Kohlenhydrate
9g
