1/4cupfresh herbssuch as chives, cilantro, or parsley
Equipment
baking tray
Directions
Place the potatoes in a large pot of salted, boiling water and cook until fork-tender, about 15 minutes. Drain well.
Preheat the camp oven or closed grill to 450 degrees F (232 degrees C).
Transfer the potatoes to a baking sheet lined with baking paper. Smash each potato with the back of a spoon or similar. Tip: If the potatoes are too big cut them in half before smashing.
Brush the potatoes with oil and sprinkle generously with salt and pepper.
Sprinkle each potato with the parmesan and cheddar cheeses.
Bake in the camp oven until the cheese is melted, about 20 minutes.
Garnish each potato with bacon crumbles, sour cream, and your selected fresh herb.