Perfect for a quick and tasty mid-week meal, these garlic chicken and bacon loaded potato skins are sure to be a hit with the whole family. For best results, use The Garlic Farm’s garlic mayonnaise. Serve with a side salad and a dollop of garlic mayonnaise, if you wish.

The Garlic Farm have been growing garlic on their farm on the Isle of Wight for over 60 years. Being a family-run business, their products are lovingly made using home-grown garlic, giving them authentic flavour. Their toasted garlic mayonnaise is like no other, smooth, rich and creamy. Pick up a jar of their garlic mayonnaise from our Farm Shop.

Ready in: 2 hours

Makes: 4

Ingredients

4 large baking potatoes
8 smoked bacon rashers
100g Cheddar cheese
1 tbsp chopped chives
4 chicken thighs
240g jar The Garlic Farm garlic mayonnaise

Method

1. Pierce the skin of the potatoes with a knife, brush with a little oil and season with salt and pepper. Bake in a preheated oven at 180C for around 1 hour 15 minutes, until the potatoes are tender and have a crispy skin.

2. While the potatoes are baking, cook the chicken thighs as per packet instructions until cooked through. Use a fork to shred and set aside.

3. Next, grill the bacon then chop into small dice.

4. Once the potatoes are ready, allow to cool before cutting in half and scooping out the flesh into a mixing bowl. Set the skins aside for later.

5. Add the bacon, chicken, half the cheese, chives and 3 tablespoons garlic mayonnaise to the potato and mix well. Season with salt and pepper to your liking.

6. Fill the potato skins with the mixture and top with the remaining cheese. Bake in the oven at 200C for 10 minutes, until golden and the cheese is melted.

7. Serve with a side salad and a dollop of garlic mayonnaise.