Preheat the Oven: Preheat the oven to 425°F (220°C). This high temperature helps to caramelize the sweet potatoes and create a crispy skin.

Prepare the Sweet Potatoes: Poke holes all over the sweet potatoes using a large fork. This allows steam to escape during baking and prevents the potatoes from bursting. Poking holes ensures even cooking and prevents explosions.

Oil and Season the Potatoes: Drizzle the potatoes with 1 tablespoon of olive oil. Use your hands to rub the oil all over the potatoes and sprinkle each with ¼ teaspoon salt. This helps to crisp the skin and adds flavor. The oil helps the skin to become crispy and golden brown.

Bake the Potatoes: Line a large baking sheet with parchment paper. Arrange the potatoes on the baking sheet so that they are evenly spaced and cover with a piece of aluminum foil. The foil helps to steam the potatoes and ensures they cook evenly. The parchment paper prevents the potatoes from sticking to the baking sheet.

Cook the Potatoes: Bake for 45-60 minutes, or until a knife easily pierces the thickest portion of the largest potato. This indicates that the potatoes are cooked through. The cooking time will vary depending on the size of the potatoes.

Prepare the Chicken Mixture: Warm a large skillet over medium heat. This allows the chicken to heat evenly and absorb the flavors of the sauce. Use a skillet with a wide surface area for even cooking.

Add Chicken and Sauce: Add the shredded cooked chicken, barbecue sauce, honey, ½ teaspoon chili powder, and ½ teaspoon salt to the skillet. Mix well and cook for 4-5 minutes, stirring occasionally, or until chicken is heated through. This ensures the chicken is hot and the sauce is thickened. Stirring occasionally prevents the chicken from sticking to the skillet.

Assemble the Stuffed Potatoes: Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. This makes them easier to handle.

Stuff the Potatoes: Cut a slit in the top of each sweet potato and gently fluff the flesh with a fork. This creates a pocket for the chicken filling. Fluffing the flesh makes the potatoes light and airy.

Add the Chicken Filling: Spoon the barbecue chicken mixture into the sweet potatoes. Fill the potatoes generously with the chicken mixture.

Add Toppings (Optional): Top with quick-pickled red onions, Mexican street corn salad, and fresh cilantro, if desired. These toppings add flavor, texture, and visual appeal.

Serve Immediately: Serve the stuffed sweet potatoes immediately while they are still warm. Warm food is more flavorful and enjoyable.