Quick and easy stuffed sweet potatoes recipe, homemade with simple ingredients in one pan. Loaded with Mexican shredded chicken, cheese and salsa.
Use a fork to prick all the potatoes 5-6 time to allow venting during baking.
Rub each potato with a thin layer of olive oil.
Place them on a baking tray, that's been lined with aluminum foil and lightly greased with oil.
Bake at 400 degrees F for 45-50 minutes or until center is cooked through and can easily be pierced with a knife.
Use a knife to cut lengthwise from one end to the other end.
Use a fork to fluff up the inside flesh of the potatoes.
Stuff it with shredded chicken.
Top it off with some pico de gallo salsa.
Sprinkle some cheese.
Garnish with cilantro. Enjoy!