Bacon-wrapped baked potatoes with cheese and rosemary

Wash the potatoes thoroughly, then boil them in salted water until tender (approx. 25 minutes). They are done when a sharp knife can be easily inserted.

Drain the water, and let the potatoes steam and cool without a lid for about 10 minutes.

Preheat the oven to 180 degrees Celsius. Cut thin slices from the cheddar cheese. Cut each potato lengthwise about two-thirds of the way through, insert a slice of cheese, wrap it with a slice of bacon, then pierce it with a sprig of rosemary to hold it together.