Preheat the oven to 180°C.

Cut a cross into the top of each potato with a knife, place on a baking tray and bake for 1 – ½ hrs depending on the size of the potato.

Chop the eggs using an egg slicer to slice in one direction and then turn the egg 90° to slice in the other direction and place in a large bowl.

Add the mayonnaise, chopped ham, sweetcorn and curry powder and mix well.

Place in the fridge until the potatoes are ready.

Once the potatoes are ready, pinch the sides in (with clean oven gloves) to open up the potatoes and add a couple of knobs of butter to each.

Spoon on the curried egg mayonnaise, dust with cayenne if wanted and serve with a salad.

Any leftovers can be used up in sandwiches the next day.