Wash the potatoes thoroughly, cover and boil in plenty of boiling water for about 45 minutes
Wash the tomatoes, drain and cut in half. Clean and wash spring onions and cut into rings. Drain the olives and artichoke hearts. Cut artichoke hearts into quarters. Wash oregano, shake dry and chop. Mix vegetables, olives, oregano, olive oil, a little salt and pepper
Drain the finished potatoes, cut lengthwise and break open. Put the potatoes on 1 piece of aluminium foil each, season with salt and pepper. Put about 1 tablespoon of crème fraîche in each potato and fill with vegetables. Close the aluminium foil and grill the potatoes on the preheated grill for about 20 minutes