TWICE-BAKED POTATOES WITH CRAB & GRUYERE

2 large baking potatoes • 1 tbsp olive oil • 1 large leek, thinly sliced • 200g Seafood & Eat It White Crab • 20g Gruyère, finely grated • 1/2 tsp clear honey • 1 tsp Dijon mustard • 1 tbsp lemon juice • 2 tbsp reduced fat crème fraîche • 1 tbsp chopped chives • Rocket leaves, to serve