Double Baked Bacon Rosemary Potatoes
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Double Baked Bacon Rosemary Potatoes

Double Baked Bacon Rosemary Potatoes

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time8 minutes


serving amount

4 unit(s)

Russet Potato


Nutrition Values

Calories360 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate83 g
Sugar3 g
Dietary Fiber6 g
Protein10 g
Cholesterol0 mg
Sodium25 mg
Trans Fat0 g
Potassium1900 mg
Calcium50 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Peel potatoes, then cut into eighths. Combine potatoes, 2 tsp salt and enough water to cover (approx. 3-4 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until slightly tender, 10-12 min.


While potatoes boil, strip rosemary from stem and roughly chop. Heat a medium non-stick pan over medium-high heat. When hot, add 2 tbsp oil, prosciutto, garlic and rosemary. Season with salt and pepper. Cook, stirring frequently, until fragrant and some fat has been rendered.


Drain potatoes in a colander, and lightly toss to chuff potatoes. Combine potatoes and cooked seasonings in a large bowl and toss to coat. Add potatoes to a parchment-lined baking sheet. Roast in the middle of oven until golden-brown, 25-30 min.


When potatoes are done and ready to serve, transfer to a large serving bowl.