Preheat the oven to 400 °F. Use a fork to poke a few holes into each sweet potato and place them on a cooking sheet and bake for 40-60 minutes, flipping over halfway through, until cooked through and soft.
Meanwhile, in a medium sized bowl, mix the shredded chicken, barbecue sauce and diced onion until the chicken is evenly coated.
When the sweet potatoes are cooked, remove from the oven. Cut an oval on the top and scoop the sweet potato into the bowl with the chicken, leaving about ¼ inch in the peel so that they hold their shape. Mash the sweet potato together with the chicken mixture until well combined. Divide the mixture back into the two sweet potato shells.
Top with cheese if desired and place back in the oven to warm through for 10 minutes and then broil for an additional 1-2 minutes until the cheese is nicely melted. Serve warm, topped with green onions.
Notes
LeftoversStore leftovers in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 400F for 10 minutes.*Nutrition calculated without cheese