Cream Cheese Stuffed New Potatoes

Ingredients:

24 new potatoes, cleaned and a tiny sliver cut off bottom to help them stand

1 (5 oz) package Boursin cheese

½ stick of butter, softened

⅓ cup heavy whipping cream

Salt and pepper to taste

Fresh parsley, chopped

(I also use Kelley’s Katch Caviar as a topping – the hackleback and white sturgeon are my favorite)

Instructions:

In a large pot, boil the potatoes until they are tender.  This should take about 10 – 12 minutes. Drain and let the potatoes cool to where you can handle them.

With a melon baller, remove a scoop from each potato.  Mix the Boursin cheese, butter, and cream.  Add salt and pepper to taste.  Pipe the cheese mixture into the potatoes.  Garnish with fresh chopped parsley and/or caviar.  Serve potatoes standing upright.

Kelley’s Katch Caviar