Cream Cheese Stuffed Potatoes

Cream Cheese Stuffed Potatoes


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Dill is the secret ingredient which makes these stuffed potatoes special. Fresh herbs are always best so don't use dried.

Gérard Chenuet

Serves: 4 

  • 8 new potatoes
  • 100g cream cheese
  • 2 teaspoons parsley, chopped
  • 2 teaspoons chives, chopped
  • 2 teaspoons dill, chopped
  • pinch pepper and salt, to taste

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Put the potatoes in a saucepan and add just enough water to cover. Bring to a boil then simmer 15 minutes. Drain and let cool.
  2. Blend or beat the cream cheese until smooth, then add parsley, chives, dill, pepper and salt.
  3. Cut off the tops of the potatoes and hollow them out, adding the potato pulp to the cream cheese mixture. Fill with the cream cheese mixture. Serve!

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