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Tuesday, November 1, 2011

Cream Cheese Stuffed Potatoes

                  Cream Cheese Stuffed Potatoes                     Serves 12

12 Red Poatoes
1 cup Cream Cheese, softened
1/4 cup Sour Cream
3 Tbsp fresh chopped Dill
1/2 stick Butter, softened
pinch Salt
pinch Pepper
2 Tbsp Half & Half
2 Tbsp fresh Parsley, chopped or 1 Tbsp Dried

1) Boil potatoes in salted water 10-12 minutes (longer if living on a mountain!) until just tender and drain. Trim both ends to make flat and place standing up on baking sheet.

2) In large bowl, add cream cheese, sour cream, dill, butter, salt and pepper and mix with spatula. Add cream and mix well. Place in piping bag (or a zip lock bag and snip of a small corner). Set aside.

3) Use melon baller (a 1/4 tsp measuring spoon works great) to scoop out insides of potatoes, leaving outer shell. Pipe in cheese mixture and sprinkle tops with parsley.

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