These delightful loaded potatoes are baked in the embers of a campfire before being stuffed with gooey Gruyère cheese, tasty smoked ham and creamy crème fraîche.
Prick the potatoes with a fork and brush the skins with a little of the olive oil. Wrap each potato in foil and arrange in the hot campfire ashes (or bake in an oven preheated to gas 6, 200°C, fan 180°C – do not wrap in foil) for 1 hour 15 minutes-1 hour 30 minutes until soft.
Cut each potato in half without slicing all the way through. Scoop out most of the flesh and put into a large bowl with the cheese and crème fraîche. Mix to combine, allowing the cheese to melt to get a creamy mash-like consistency. Season to taste.
Stir through the smoked ham and most of the spring onions. Spoon back into the potato skins and garnish with the remaining spring onions. Season with extra black pepper, if you like.
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