Wash and wipe potatoes. Heat the oven to 220°C, 425°F, Gas 7.
Wrap potatoes separately in aluminium foil and place directly on the middle shelf of the preheated oven. Bake for approximately 45–60 minutes (more or less time according to the size of potatoes). Insert the point of a knife into the potato to check if it is cooked. Remove from the oven when cooked and discard the aluminium foil.
Turn the oven up to 240°C, 475°F, Gas 9.
Carefully cut the top off each potatoes and scoop out the flesh, place in a large bowl. Mash the potato flesh with the cream and chives. Roughly dice the slices of ham and sprinkle on top baked potatoes. Season with salt and pepper and serve with a green salad.
Tip: The ham topping can be replaced with grilled crispy bacon and crumbled over the top of the baked potatoes.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.