Scrambled eggs with green peppers and cheese on a campfire

Ingredients:

• 4 medium Russet-Burbank potatoes
• 4 large eggs
• About 2 tablespoons heavy cream
• Hot sauce, optional
• A quarter of a red onion, diced
• Half a green bell pepper, diced
• 60 gr. grated cheese

Preparation:

1. Prick the potatoes all over with a fork and microwave for 12 minutes (or bake in the oven at 350°F (175°C) for 20 minutes). Let the potatoes cool slightly until you can handle them, or use heat-resistant gloves.
2. Working with one potato at a time, trim off the tip (set this part aside; this is the cap of the potato), then use a small spoon to scoop out the flesh, leaving a wall just under 1 cm thick. (The remaining flesh can be used to make potato soup or mashed potatoes.)
3. Season the cavity with salt, then crack an egg into the center of each potato. Add 0.5 tablespoons of cream, a good pinch of salt, a pinch of black pepper, hot sauce, if using, and a quarter of the onion and pepper to the center of each potato. Quickly stir the filling (chopsticks are easiest). Top with a small mound of cheese. Cover with the cut-off lid, then wrap each potato tightly in foil.
4. Carefully place the potatoes on the coals. Cook, turning occasionally with long tongs or a skewer, for 20 minutes, then unwrap and check for doneness: the egg should be set. If the egg is still runny, re-wrap the potatoes and return to the heat for a few more minutes. Let cool slightly and enjoy!