Wrap potatoes into individual aluminium foils and bake in oven at 180ºC for 1-1 hour 15 minutes.
Remove foil and cut potatoes into halves lengthwise. Scoop out little flesh from the centre and reserve the flesh.
Finely chop onion.
Heat butter in a non-stick wok. Add chopped onion and saute till soft.
Roughly chop the reserved potato flesh.
Add red, green and yellow capsicum to the wok and mix. Add red chilli sauce and mix well. Add chopped potato flesh and mix well.
Add rice and salt, toss to mix. Add cream, mix well and let it get heated through.
Spread cooked rice mixture on an ovenproof serving dish and place the potato jackets on it.
Grate cheese into a bowl.
Break one egg into each potato jacket, top with grated cheese, parsley sprigs and bake in the oven at 180ºC till the egg is cooked and cheese melts.