Soak the wooden skewers in cold water for about 30 minutes.
If necessary, brush off the potatoes and boil until bite-proof for about 15-20 minutes in boiling water. Take out and let cool.
Mix the cream cheese with 50g soft herb butter, Harissa paste, salt and pepper and approximately 1 tbsp of olive oil to a smooth dip.
Halve the potatoes lengthways and fill each with a piece of herb butter, some cheddar and thyme. Fold up again and wrap with the halved bacon slice. Place a potato on a skewer.
Fry the potatoes on the grill (preferably in a grill bowl) for about 5 minutes on high heat until the bacon has browned. Serve with the dip.
Want More Ideas?
Follow Kerrygold on Instagram
Rasberry Victoria Sponge Cake
Home Sweet Home is all the sweeter with freshly baked Victorian sponge cake. Tra...
Chewy Salted Caramel Cookies
Did you know that you’re just 15 minutes aw...
Chocolate & Blueberry Cake
Preheat the oven to 180c. Grease and line two 20cm cake tins....
Lamb Roast with Creamy Vegetables and Potato Wedges
Recipe by: @ataleofsauceandspice For the Brining...
Pumpkin Fritters with Salted Caramel Sauce
For the Fritters Combine all the ingredients and mix until you have a...
Steamed Fragrant Rice
This recipe uses basmati rice, the undisputed queen of rice. It actually triples...