Cream Cheese-Stuffed New Potatoes

24 bite-size new potatoes -- scrubbed, with a tiny sliver cut off
each potato so they will stand after filling
1 5-ounce package Boursin cheese
4 tablespoons (1/2 stick) butter -- softened
1/3 cup whipping cream
salt and pepper
Finely chopped fresh parsley
Red caviar for garnish -- optional

In a large pot with plenty of salted water, boil the potatoes until they
are tender when a fork is inserted, about 10 to 12 minutes. Drain and let
the potatoes cool until you can handle them.

With a melon baller, remove a scoop from each potato. combine the
Boursin, butter and cream. Taste, and add salt and pepper as needed.
Spoon or pipe the cheese mixture into the potatoes. Garnish with a fine
sprinkling of parsley. Add a tiny dollop of red caviar to carry out your
egg theme, if you wish! Stand the potatoes on platter to serve.