Grilled Cheesy Potato Bites

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.
4. Add the rest of your ingredients to the food processor bowl. Give it a whirl. If it doesn't mix well add some olive oil. You want it thick but pliable, sort of the consistency of cookie dough.
5. Turn the food processor off. Unplug and remove the bowl. Scoop out about 1 tablespoon for each potato and start stuffing them so they are overflowing, and piled high. Place the finished potatoes on a grill pan.
6. Add butter.
7. Pop the grill pan on a outdoor grill and cook for about 10 minutes covered. Uncover and cook another 2 to 5 minutes depending the size of your potatoes and the heat of your grill.
8. They should be browning on the bottom and the filling just starting to ooze and melt. Don't flip over stuffed potatoes.
9. Make sure you keep an eye on them while cooking. And add more butter if they stick.
10. Once they are ready carefully remove them from the grill and transfer them to a serving plate.