Preheat oven to 200°C.
For garlic and chilli log, mix chilli, parsley, Stork margarine and KNORR Creamy Garlic Sauce until smooth and form into a long log shape, wrap in plastic wrap and refrigerate.
Wrap each potato in foil and bake for 30 minutes, then open foil and bake for a further 10 minutes until cooked through.
To serve, slice garlic and chilli log into 1 cm rounds.
Halve each potato lengthways and top with a round of garlic and chilli.