Stuffed Herbed Red Potatoes
24 very small new red potatoes (about 1 1/2 lbs.)
8 oz. cream cheese with herb & garlic
1/4 cup chopped fresh parsley
Cook potatoes in boiling salted water in large saucepan 18-20 minutes or until tender. Drain and cool. Scoop out centers with melon baller or small pointed teaspoon, leaving 1/8-inch shell. Spoon or pipe cream cheese into potatoes. Sprinkle with parsley. Makes 2 dozen.