Barbecued Stuffed Potatoes

2 tablespoons butter
6 potatoes
1 x 6 1/8-ounce can red salmon, boned and flaked
3 tablespoons heavy cream
2 tablespoons snipped chives

Melt the butter, then brush it over each potato and sprinkle them with salt. Wrap each potato in a generous square of foil. Put in the middle of hot barbecue coals and leave to cook for 50 minutes. Remove, using a long pair of tongs. Leave to cool slightly.

Partially unwrap the potatoes and, wearing a pair of oven mitts, cut off the top and scoop out most of the potato. Mash about two-thirds of the cooked potato until smooth. Stir in all the other ingredients and spoon the mixture back into the potatoes. Wrap them up again, a new layer of foil may be needed. Return to the coals for another 10 minutes.
SERVES 6