Potatoes wrapped in bacon with Cheddar and rosemary

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Potatoes wrapped in bacon with Cheddar and rosemary

Name: Potatoes wrapped in bacon with Cheddar and rosemary
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 600 g waxy potatoes; 240 g breakfast bacon slices; 5 g fresh rosemary; 100 g Cheddar cheese block

(0)

Under an hour

Knuspr-Küche

Diese knusprigen Kartoffeln im Speckmantel sind der perfekte Snack oder eine herzhafte Beilage. Gefüllt mit würzigem Cheddar und aromatisiert mit frischem Rosmarin, werden sie im Ofen goldbraun gebacken, bis der Käse schmilzt und der Speck herrlich kross ist. Ein einfaches Gericht, das garantiert jedem schmeckt!

Ingredients

Price per portion:€ 1.18

Ingredients

Select all ingredients

Waxy potatoes 600 g Kartoffeln festkochend

Bacon 240 g Frühstücksspeck plättchen

Fresh rosemary 5 g Rosmarin frisch

Cheddar cheese 100 g Cheddarkäse am Stück

Preparation method

Wash the potatoes thoroughly and cook them in salted water for approx. 25 minutes until tender. Check with a knife if they are soft.

Drain the water and let the potatoes steam off and cool down for approx. 10 minutes.

Preheat the oven to 180 °C. Slice the Cheddar thinly. Cut each potato lengthwise about two-thirds of the way through, insert a slice of cheese, wrap with a slice of bacon, and secure with a small rosemary sprig.