Kabobs and Baby Taters!

It's a gorgeous fall day here and we're itching to be outside, leaning over the grill, so I've got some chicken marinating for rosemary ranch chicken kabobs.  I had some little baby red potatoes that I was going to throw on the grill, but decided instead to stuff them twice-baked style.  After cooking them, I hollowed them out with a melon-baller thingy and mixed the potatoes with some milk, butter, sour cream, spinach, salt, pepper and grated cheddar cheese.  

Then I topped them with a super yummy peppercorn white cheddar cheese.  I'll bake them off right before dinner.

These little potatoes were so good...

Skewers are ready for the grill...

And there's nothing like these little chicken kabobs.  If you haven't tried them yet, you really must. Really.