Instructions: Preheat the oven to 425 degrees. Prick potatoes a few times with a knife, and bake 45 minutes or until tender. Let cool until they can be handled.

Meanwhile, cook leeks in the oil in a nonstick skillet over moderately low heat 5 minutes or until they soften. Cut a thin slice off the top of each potato and scoop the pulp into a bowl, leaving a 1/4-inch thick shell. Mash pulp with a fork or potato masher until it is smooth. Stir in cooked leeks, milk, 2 tablespoons Parmesan and salt and pepper to taste. Mound the potato mixture back into the shells. Sprinkle 1/2 teaspoon of the remaining Parmesan over each. Bake 10 to 15 minutes or until hot. To serve, sprinkle each portion with parsley.

Yield: 4 servings.

Healthy Cooking" (Little Brown, $24.95).

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