375 ml (1 ½ cups) Armstrong Tex Mex Shredded Cheese
Preheat the BBQ to medium heat and oil the grill.
Cook the sweet potatoes on the grill over indirect heat (approximately 180°C (350°F)) with the top down for 30 minutes, or until tender.
Meanwhile, cook the chicken breasts, approximately 8 minutes each side. Once cooked, let rest, then shred. Cook the onions approximately 15 minutes, turning them every so often (make sure they don’t burn).
Once the potatoes are cooked, place them on a clean work surface, open them, and carefully scoop out approximately 2/3 of an inch of flesh around the sides. In a bowl, combine the potato flesh, chicken, onions, cilantro, and half the Armstrong Tex Mex shredded cheese.
Stuff the potato skins with the mixture and top with the remaining shredded cheese. Place on the grill and continue to cook (top down) approximately 8 minutes, or until cheese has melted. Serve and garnish with BBQ sauce or other toppings if desired (cilantro, sour cream, jalapeños, etc.).