Potatoes wrapped in bacon with Cheddar and rosemary

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.