Name: Barbecue Potato Spice with Harissa Herbal Butter dip.
Ingredients: 100g KERRYGOLD® IRISH CREAMERY BUTTER 454g; 500g Small Potatoes; 200g Cream Cheese; 6-8 slices bacon, halved length-ways; 75g Red cheddar; 2 sprigs of thyme; 1 Handful of chives; 1 tsp Harissa paste; Salt & Pepper; Olive Oil; Small wooden skewers

Ingredients

100g KERRYGOLD® IRISH CREAMERY BUTTER 454g

500g Small Potatoes

200g Cream Cheese

6-8 slices bacon, halved length-ways

75g Red cheddar

2 sprigs of thyme

1 Handful of chives

1 tsp Harissa paste

Salt & Pepper

Olive Oil

Small wooden skewers

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Directions

Soak the wooden skewers in cold water for about 30 minutes.
Clean the potatoes and cook in boiling water for about 15-20 minutes. Remove and allow to cool.
Mix the cream cheese with butter, herbs, harissa paste, salt and pepper and about 1 tbsp. olive oil to a smooth dip.
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.
Fry the potatoes on the grill, over a high heat for about 5 minutes, until the bacon is browned.
Serve with the dip.