Cut the potatoes into thin slices and put them to fry in a little oil. Once they soften a bit, add the chopped pepper.
Fry on moderate heat until ready, stirring often. Take the mixture out into a bowl with a slotted spoon and mash the potatoes slightly.
Add the cream cheese, eggs, pinch of salt and stir. On top of each baguette, make a cut and remove the material, to form each like a boat.
Stuff with the mixture and cover with grated cheese. Sprinkle parsley and bake with the upper element on until the cheese crisps.