Wash the potatoes thoroughly and cook covered in boiling water for about 45 minutes. In the meantime drain the artichokes and cut into quarters. Wash the tomatoes, cut in half. Clean, wash and cut spring onions into rings.
Wash oregano, shake dry and chop. Mix vegetables, olives, oregano and oil, season with salt and pepper.
Drain the potatoes, cut lengthwise and break open a little. Put the potatoes on 1 piece of aluminium foil each, season with salt and pepper. Put 1 tablespoon of crème fraîche in each potato and spread the vegetables on top.
Seal aluminium foil well and grill the filled potatoes on the hot grill for about 20 minutes.