Step 1 Preheat oven to 180°C. Clean potatoes well; prick all over with a fork. Wrap individually in foil and bake for 1 hour, or until soft. Leave to cool for 10 minutes.
Step 2 Meanwhile, spray a non-stick frying pan with oil and set over medium–high heat. Cook bacon, stirring, for 3–4 minutes. Add shallots and garlic; cook, stirring, until fragrant. Add zucchini and corn; cook, stirring, for 2 minutes. Remove from heat; stir in parsley, chives and half the cheese.
Step 3 Unwrap potatoes; discard foil. Score potato tops with a large cross; press sides to split open. Scoop 2 tablespoons of flesh from each potato; place in a large bowl and mash. Add corn mixture to mash to make filling. Stir well, then spoon evenly into potatoes; scatter with remaining cheese.
Step 4 Bake potatoes for another 5–10 minutes, or until filling is hot and cheese melts. Serve potatoes with mixed salad leaves.