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.

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