Start this recipe by oven baking the potatoes Prick with a fork, wrap in foil and bake for an hour at 200`c. Remove from the oven. Meanwhile, in a bowl mix together the honey, mustard, ½ garlic flavour pot and season with salt and pepper to taste. Next, thread the chicken chunks onto skewers and brush all over with the honey and mustard glaze. Heat the oil in a pan and fry the skewers on all sides for a few minutes till golden brown and caramelized. Whilst the skewers are cooking, finish off the potatoes. Cut them in half and scoop out the middle. Roughly break up in a bowl and mix in the sweet corn ½ cheese, spring onion, chilli, parsley, salt and pepper and ½ Cheddar cheese. Spoon the mixture back into the potato skins and bake at 200`c for 10-15 minutes or until golden. Serve the skewers with the stuffed potatoes skins and a few salad leaves.