Step 1

Microwave potato following packet directions. Meanwhile, heat 1 tbs oil in a large ovenproof frying pan over high heat. Season chicken and cook, turning, for 4-5 minutes or until browned and almost cooked through. Transfer to a plate. Add remaining oil and the bacon. Cook, stirring, for 2 minutes or until golden. Add mushroom and leek. Cook, stirring, for 6 minutes or until golden. Transfer to a bowl.

Step 2

Add wine to pan. Cook, scraping to dislodge any stuck on bits, for 1 minute. Add cream and any chicken juices. Simmer for 2 minutes or until thickened slightly. Transfer to a jug.

Step 3

Halve each potato and place in pan. Preheat oven grill to high. Top potato with half the leek mixture and the chicken. Pour in cream mixture. Sprinkle with cheese. Top with remaining leek mixture. Grill for 3-4 minutes or until golden. Sprinkle with parsley to serve.