Potatoes Stuffed with Rosemary Sheep Cheese

Wash potatoes thoroughly, pre-cook and then cut into 2 halves. Using a small spoon, scoop out both halves a little. Cut the cheese into cubes. Put 2 tablespoons of olive oil and the chopped rosemary in a bowl and season with salt and pepper.turn the sheep’s cheese in the marinade and fill the potato halves with it.close the potatoes and wrap them in aluminum foil. Cook in the embers until the potatoes are cooked through and the sheep’s cheese has melted.

Preparation Tip:

If you like it crispy, brush the potato halves with oil and grill them one at a time with the cheese filling on top until golden brown.

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