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Baby Potatoes with Scandinavian Stuffing
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Ingredients:
12 round baby potatoes
1 box Boursin Garlic & Fine Herbs Cheese
8 oz cooked shrimp
12 dill frond (for garnish)
1/2 box Boursin Pepper Cheese, crimbled,
4 oz creme fraiche
2 teaspoon salmon roe
1/2 teaspoon ground white pepper
Directions:
Bring a large pot of salted water to a boil. Gently drop in baby potatoes and cook until tender, about 10 min. Drain potatoes and allow to cool. Cut off the top quarter from each potato. Hollow out each potato with small spoon, leaving a thick enough shell so that the potato stands up.
Reserve the mashed potato in a mixing bowl. Arrange potatoes on a serving plate, pressing on each to make flat “foot” so the potatoes do not roll over. Put in refrigerator until ready to fill.
Mix both Boursin cheese and crème’ fraiche into the reserved mashed potatoes. Add chopped shrimp and white pepper. Taste. Add salt and pepper if needed. Spoon the potato filling into the potato shells. Refrigerate until cold at least one hour.
Garnish each with a few salmon eggs and a small dill frond. Serve and enjoy.
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Bring a large pot of salted water to a boil. Gently drop in baby potatoes and cook until tender, about 10 min. Drain potatoes and allow to cool. Cut off the top quarter from each potato. Hollow out each potato with small spoon, leaving a thick enough shell so that the potato stands up.
Reserve the mashed potato in a mixing bowl. Arrange potatoes on a serving plate, pressing on each to make flat “foot” so the potatoes do not roll over. Put in refrigerator until ready to fill.
Mix both Boursin cheese and crème’ fraiche into the reserved mashed potatoes. Add chopped shrimp and white pepper. Taste. Add salt and pepper if needed. Spoon the potato filling into the potato shells. Refrigerate until cold at least one hour.
Garnish each with a few salmon eggs and a small dill frond. Serve and enjoy.
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