• 500g small potatoes
  • 200g cream cheese
  • 6-8 slices bacon, halved lengthwise
  • 100g Kerrygold Pure Irish Salted Butter
  • 75g red cheddar
  • 2 sprigs of thyme
  • 1 Handful of chives
  • 1 tsp harissa paste
  • Salt, pepper
  • Olive oil
  • Small wooden skewers


  1. Soak the wooden skewers in cold water for about 30 minutes.
  2. Clean the potatoes and cook in boiling water for about 15-20 minutes. Remove and allow to cool.
  3. Mix the cream cheese with butter, herbs,  harissa paste, salt and pepper and about 1 tbsp. olive oil to a smooth dip.
  4. Halve the potatoes lengthways and fill each with a piece of butter, herbs, cheddar and thyme. Fold back together and wrap with the halved bacon slice. Put one potato on a skewer.
  5. Fry the potatoes on the grill, over a high heat for about 5 minutes, until the bacon is browned
  6. Serve with the dip.

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