18 small new potatoes
1 (5.2-ounce) package garlic-and-herb-flavored Boursin cheese
1 cup chopped prosciutto (about 3 1/2 ounces)
1/2 cup sour cream
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Place potatoes in a large saucepan in enough water to cover and boil until fork-tender, about 8 to 10 minutes. Drain, and let cool.
Cut potatoes in half crosswise; cut a thin slice off round end of each potato to make it level. Using a melon baller, scoop out centers of potatoes, leaving a 1/4 -inch-thick shell. Place potato pulp in a medium bowl. Add cheese, prosciutto, sour cream and parsley.
Mash with a potato masher until well combined. Spoon mixture evenly into potato shells.
Place on prepared baking sheet, and bake for 18 to 20 minutes, until lightly browned.
Serve immediately. Makes 3 dozen.
Per serving: 48 calories; 2.6 g fat (1 g saturated fat; 49 percent calories from fat); 5 g carbohydrates; 8 mg cholesterol; 69 mg sodium; 2 g protein; 0.5 g fiber.