Twice Baked Potatoes

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4 medium russet potatoes, about 6 ounces each

1 teaspoon vegetable oil

Kosher salt

1 tablespoon unsalted butter

2 leeks, (white and light green parts), halved lengthwise and thinly sliced

Freshly ground black pepper

2 cloves garlic, minced

2 teaspoons freshly chopped thyme

4 ounces 1/3-less fat chive-and-onion flavored cream cheese

1/2 cup skim milk

1 tablespoon chopped fresh parsley, plus extra for garnish

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