Fay's Twice Baked Potatoes:

You will need 4 medium russet potatoes, 

1 teaspoon vegetable oil, 

1 tablespoon unsalted butter, 

2 thinly sliced leeks, 

2 minced garlic cloves,

 2 teaspoons freshly chopped thyme,

 4 ounces of low-fat chive-and-onion cream cheese

1/2 cup skim milk

1 tablespoon chopped fresh parsley. 

Preheat the oven to 375 degrees. Rub the potatoes with the oil and season generously with salt. Place on baking sheet and bake until potatoes are very tender on the inside and crisp on the outside (about 1 hour and 15 minutes). Let cool for 5 minutes. Meanwhile, hear the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft. Add the garlic and thyme and cook about a minute. Cut lengthwise, opening down the center of each potato. Scoop out the insides into a large bowl, keeping about 1/4 inch shell of potato next to the skin. Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in parsley. Spoon the filling back into each potato. Bake until heated through and slightly browned, about 20 minutes. Enjoy!