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

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

Print recipe

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.