1

Preheat the oven to 220°C, fan 200°C, gas mark 7. Prick the potatoes all over with a fork and put on a baking tray. Bake for 20 minutes, then reduce the oven temperature to 190°C, fan 170°C, gas mark 5 and bake for another hour until the potatoes are cooked all the way through.

2

Put the leeks and low-fat spread in a nonstick frying pan and set over a medium heat. Cook, stirring occasionally, for 10 minutes or until the leeks are really soft. If you need to, add a splash of water to stop them sticking.

3

Push the leeks to one side of the pan. Pour the eggs into the other side of the pan, increase the heat slightly, and cook, stirring, until the eggs begin to set. When they are half cooked, scatter over the grated cheese and gently fold everything together. When the eggs are completely cooked and the cheese is melted, remove from the heat and season to taste.

4

Split the baked potatoes down the middle and fill with the egg and leek mixture. Snip the chives over the top and serve.