Some smoked cheesy bites to keep your mouth occupied with, while you wait for ribs or pork butt to come off the cooker... Mini cheese potatoes can also be the perfect starter, side, or party snack - just make sure to bring enough!
A recipe by our friend Kaiden Blake of KB's Outdoor Kitchen - make sure to send some love his way too!
This one's a quickie, so let's get right to the good part. Fire up your smoker or grill set to indirect, and preheat to 350ºF (177ºC). If you're cooking this alongside something else, make sure you're in the same temp range.
While the cooker is getting up to temp, rinse the potatoes under cold water (don't peel!). Then bring them to a boil in unsalted water until tender (but not falling apart). When ready, throw away the water, and let the potatoes cool at room temperature.
In the meantime you can go ahead and make the filling. In a bowl, add the sour cream, cream cheese, garlic, shredded cheese(s), and BBQ rubs, and mix thoroughly. If you want to add parsley, green onion, or chopped jalapeños now is the time!
For the next step, grab a small spoon. When the potatoes have cooled down, scoop out middle (you can either set it aside to use in something else, or discard). Then fill these cavities with the cheesy mixture.
Finally, once everything's ready to go, place the potatoes on your cooker for 20 to 30 minutes. When they are about to be ready, top with more shredded cheese, and give them a hit of your favorite rub.
Serve warm, and enjoy!
Once again, thanks and credit to Kaiden Blake of KB's Outdoor Kitchen for his idea and recipe. Catch you on the next recipe!
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