Wrap the potatoes in foil and bake in the oven for about an hour until they're soft when squeezed or stabbed with a knife.
Cut the potatoes in half & carefully scoop out the flesh into a bowl. Add a knob of butter, salt, pepper, half of the grated cheese, chopped ham, and Kashmiri Tomato Chutney. Mix all the ingredients together.
Refill the potato skins with the mixture and place in an oven proof dish. Sprinkle with the rest of the cheese and bake until thoroughly warmed through, about 30 mins.