Garlic Chicken & Bacon Mayo Potato Skins

A Stokes recipe by our Resident Chef

  • Serves 4
  • 2 Hours
Taste without compromise

What you'll need

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Jar 345g
Case 6x 345g
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  • 4 Large Baked Potatoes
  • 4 Bacon Rashers
  • 70g Grated Cheddar Cheese
  • 1 Tablespoon of Chopped Chives
  • Salt & Pepper
  • 4 Chicken Thighs

The Garlic Mayonnaise in the recipe adds a pleasing, subtle hint of garlic without being overpowering. If preferred, this recipe can also be enjoyed with our other Mayonnaises including our Habanero Chilli Mayonnaise for those that like a little heat!


  1. The baked potatoes can be done in advance, either cooked in the microwave or in the oven. Just pierce the skins and season with a little salt. For microwave cooking follow the manufacturer’s instructions as power levels do vary. To oven cook, we brush the skins as well with a little oil which gives a lovely crispy skin. Bake in a hot oven (around 180 C) for about 1 hour 20 mins until the potatoes are tender.
  2. Whilst cooking, cook the chicken thighs as per the instructions, ensuring that the chicken is cooked all the way through, and use a fork to shred. During this time also grill the bacon, allow to cool and chop into small dice.
  3. Once the potatoes have cooked, allow to cool and scoop out the potato flesh into a mixing bowl, keeping hold of the potato skins.
  4. Add the bacon, chicken, half of the cheese, 3 tablespoons of the Garlic Mayonnaise, and the chopped chives to the mixing bowl. Mix well and season to your liking with a little salt and pepper.
  5. Fill the potato skins with the mix and place on a baking tray. Sprinkle over the remainder of the cheese, and bake in a hot oven (around 200 C) for about 10 mins until golden.
  6. As always, enjoy!