Pierce potatoes all over with a fork. Place potatoes on a baking paper lined ovenproof dish and spray with oil. Bake in a preheated oven at 190°C for approximately 1 hour or until tender. With a clean tea towel, gently crush each potato and place back into the baking dish removing the baking paper.
Spoon Edgell Creamed Corn, ham, spring onions and frozen Birds Eye Garden Peas over the potatoes. Sprinkle with cheese and paprika. Bake in a preheated oven at 190°C for 10 minutes, or until cheese is melted and lightly browned.