Boil the potatoes in salted water for approx. 15 mins., drain.
Halve the potatoes lengthwise, scoop out the insides using a melon baller, leaving a border of approx. 5 mm. In a bowl, finely mash the potato with a fork, add the cheese. Fill the potato skins with the mashed potato, place a sprig of rosemary in the middle. Place the potato halves together, wrap in a slice of cured ham and secure with a toothpick.
Charcoal/gas/electric barbecue: Cover and grill the potatoes over/on a medium heat (approx. 200 °C, for approx. 5 mins. all over.
Herbal crème fraîche
Mix the crème fraîche with all the other ingredients up to and including the parsley, season. Serve with the potatoes.