Preheat oven at 180c. Pierce potato skins all over with a fork. Place in a oven dish. Drizzle with oil and turn potatoes till fully coated. Sprinkle with sea salt and bake for 1 hour. Potatoes are done when your fork can go all the way through with no crunch or hardness.

Prepare topping 15 minutes towards the end of the potatoes baking time. Start by dicing your corned beef into cubes.

Add a little oil to a frying pan and lightly fry the curry powder until fregrant. Add a squirt of tomato ketchup.

Add the cubed corned beef to the hot pan and mix with curry well. Mashing it down as it frys.

As this is cooking, grate your cheese, and dice your pre-cooked beetroot. See link:

Once potatoes are out of the oven. Cut open on a plate. Spoon over your curried corned beef, beetroot and cheese. Garnish with a large handful of fresh parsley. Season to taste.

This recipe also works well with pickled chilli beetroot. Recipe here: