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Preheat oven to 400˚F and line a baking sheet with aluminum foil or parchment paper.
Scrub sweet potatoes under water and let dry completely. Poke holes with a fork all over the surface of the potatoes, drizzle with a little olive oil and season with salt and pepper. Roast on the prepared baking sheet until tender, 50 to 60 minutes.
In a medium bowl, toss the chicken and barbecue sauce to combine.
In another bowl, combine cabbage, carrots, scallion whites, mayonnaise, vinegar, and salt and pepper to taste.
When potatoes are tender, remove from oven and let cool slightly, leaving the oven on. Using a paring knife, cut a slit along the length of each potato and carefully push in from the short ends to just split the potatoes open. Using a fork, lightly mash the insides of each potato without piercing the skin. Fill each potato with the barbecue chicken and top with shredded cheddar. Return to the oven until the chicken is heated through and the cheese melts, 15 to 20 minutes.
Once potatoes are out of the oven, top with the cabbage slaw and scallion greens.