Preheat the oven at 220c, then wash and drain your potatoes.
Meanwhile, rest a baby potato between the handles of two wooden spoons and slice in to the potato until your knife reaches the wood.
Now spray the garlic frylight, rub seasoning in to the skins and place rosemary leaves in to as many slots as you like.
Place on a large baking tray and bake for 20 minutes, or up to 30 if they are not cooked throughout. To test, see if a sharp knife from the bottom.
Once cooked, sprinkle over the cheese and bake for a further 5 to 10 minutes, depending how crisp you like your grilled cheese and serve.