Heat oven to 220C/fan 200C/gas 7.
Place the leeks in a microwaveable bowl
with a splash of water, then microwave
for 3 mins on High. Set aside. Microwave
the potatoes for 10-15 mins on High,
turning halfway through cooking. Leave
until cool enough to handle, then cut in
half lengthways and carefully scoop out
the middle into the bowl with the
leeks, keeping the potato skin intact.
Mash the leek and potato with the
soft cheese, egg and parsley, then
spoon back into the potato skins.
Place on a baking sheet, then bake for
15 mins until the filling is golden brown
and piping hot, and the skins have
crisped up. Delicious served with a
tomato and baby leaf salad.