Cheesy Baked Potatoes

Thoroughly wash the potatoes and cook them in a pot of water for about 20 minutes, until tender.

Drain the potatoes, let them steam off briefly, then peel and rest for 2–3 minutes.

Slice the Fontina. Wash the rosemary, shake dry, and strip the needles from the stem.

Preheat the oven to 175 °C (fan) and line a baking sheet with parchment paper.

Halve the potatoes, place them cut-side up on the baking sheet, top with Fontina and sprinkle with rosemary.

Bake in the oven for about 10 minutes, until the cheese has melted.

Remove from the oven and sprinkle with paprika before serving.