Peel the potatoes, cut from one side flaps and cut inside. Fry peas in margarine and filled potatoes. Close them with the lids and arrange in a glass pot. Pour them with a few tablespoons of melted margarine and 1/3 cup water. Cover the pan with a lid or foil. Bake in a moderate oven, being careful not potatoes are dissolved. In the middle of a large plate put fried potatoes and arrange stuffed around. Decorate with sprigs of parsley.