Boursin and Prosciutto Stuffed New Potatoes

18 small new potatoes

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.