Description

These little potatoes are cheesy bites of delicious flavor with chipotle peppers in adobo, onion and garlic salt and smoked paprika. You can serve them as a side dish or an appetizer.

Ingredients

• 1 bag of baby potatoes
• 1/2 cup butter, divided
• 1 cup mozzarella
• 1 to 2 chipotle peppers in adobo, diced super small
• 1/2 teaspoon onion salt or powder, more or less to taste
• 1/2 teaspoon garlic salt or powder, more or less to taste
• 1/4 teaspoon smoked paprika, more or less to taste
• Salt and pepper to taste
• 1/4 cup olive oil

Steps

1. Preheat grill to medium heat.
2. Boil your potatoes for 8 to 12 minutes depending in their size, so that they are fork tender but still firm enough to hollow out. Drain and allow to cool slightly.
3. Use a small spoon or melon baller and scoop out as much of the inside of the potatoes without them falling apart. Transfer the scooped out potatoes to a food processor bowl that's been fitted with a steel blade for mixing. Put your hollowed out potatoes aside.