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Baby Potatoes with Scandinavian stuffing

Baby Potatoes with Scandinavian stuffing

Ingredients

Quantities for
  • 1/3 box Boursin® Cheese Garlic & Fine Herbs
  • 1/3 box Boursin® Cheese Pepper
  • 6 round baby potatoes
  • 2 ounces crème fraîche
  • 4 ounces cooked shrimp, finely chopped
  • 1 teaspoon salmon roe
  • 6 perfect little dill fronds, for garnish
  • 1/3 teaspoon ground white pepper
  • Sea salt
  • 1/2 box Boursin® Cheese Garlic & Fine Herbs
  • 1/2 box Boursin® Cheese Pepper
  • 12 round baby potatoes
  • 4 ounces crème fraîche
  • 8 ounces cooked shrimp, finely chopped
  • 2 teaspoons salmon roe
  • 12 perfect little dill fronds, for garnish
  • 1/2 teaspoon ground white pepper
  • Sea salt
  • Currently 2.875 out of 5 Stars.
Difficulty difficultydifficultydifficulty
Preparation
Cooking

Preparation

Step 1 Bring a large pot of salted water to a boil. Gently drop in baby potatoes and cook until tender, about 10 minutes. Drain potatoes and allow to cool. Step 2 Cut off the top quarter from each potato. Using a small spoon, hollow out each potato, reserving the mashed potato in a mixing bowl. Leave a thick enough shell so that the potatoes stand up. Arrange hollowed-out potatoes on a serving plate, pressing on each to make a flat “foot” so the potatoes don’t roll over. Hold in the refrigerator until ready to fill. Step 3 Into the reserved mashed potato, mix the Boursin® Cheese, crème fraîche, chopped shrimp and white pepper. Taste. Add a little more salt and/or pepper if you’d like. Step 4 Spoon the potato filling back into the potato shells. Refrigerate until cold, at least one hour. When ready to serve, garnish each with a few salmon eggs and a small dill frond.

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