24 sm. new red potatoes
1 (8 oz.) container Philadelphia brand soft cream cheese with herb and garlic
1/4 c. chopped parsley

Cook potatoes in boiling water in large saucepan 18 to 20 minutes or till tender. Drain; 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 appetizers.