Place the potatoes in a small pot. Cover with water and season with salt. Bring to a boil and simmer just until tender. Drain and rinse under cold water. Place on a plate and refrigerate for 30 minutes.
On a work surface, dice the potatoes. Transfer to a bowl and add 3 tbsp of the Parmesan, the oil, rosemary and lemon zest. Season with salt and pepper.
Spread the baguettes with the cream cheese. Divide the potato mixture among the baguettes. Garnish with the remaining Parmesan, a drizzle of olive oil and the chives. Season with pepper.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.