Ingredients

Directions


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

explore our

Similar Recipes

Main courses

Chinese Stir-Fry Vegetables

Wash the chicken breasts, pat dry and cut into cubes. Prepare the ric...

Main courses

Persian Chicken Kebabs

The best flat bread to serve this with is lavash, which is readily available fro...

Serves 4
Main courses

Ratatouille Pesto Pasta Bake

Wholewheat pasta is a very easy, healthy swap to make for regular pasta. Wholewh...

Serves 4
Sides & Nibbles

Pizza Mielie Meal Bread

Recipe by Rozanne Stevens (...

Serves Makes 2
Main courses

Kerrygold Vintage Cheddar Boxty

Recipe by: Natasha Marais (@dinewithtasha) 1. Peel and dice...

Serves 4 - approx 16 pancakes
Baking

Irish Apple Tart by Shane McMahon

Grease a round cake tin (24cm in diameter) with some Kerrygold Butter....

Serves 6
Sides & Nibbles

Mini Quiches

Take the puff pastry out of the refrigerator and let it come to room tempera...

see more