1 Scrub potatoes well with a stiff brush; wipe dry with paper towel. Place on small cookie sheet.
2 Bake in hot oven (400°) 1 hour, or until potatoes are tender when pierced with a two-tined fork; split potatoes in half, lengthwise; scoop out potato and mash or press through potato ricer into a medium-size bowl.
3 While potatoes bake, make creamed curry sauce.
4 Add creamed curry sauce, cooked ham and peas to bowl; stir to blend well. Pile mixture into potato shells, dividing evenly; sprinkle with paprika. Place on cookie sheet.
5 Bake in moderate oven (350°) 15 minutes, or until piping hot. Place on hot serving plates.