BBQ Chicken Stuffed Sweet Potatoes

Preheat the oven to 400°F (200°C). Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a parchment-lined baking sheet. Rub the potatoes with oil and generously sprinkle each potato with salt. Bake in the oven for one hour or until tender.

In a small bowl whisk together ranch dressing and sour cream, set aside for later use. 

Ten minutes before the potatoes are finished baking, in a medium-sized saucepan mix together cooked shredded chicken and BBQ sauce. Cook over medium heat for 5 minutes or until warmed through. 

When the potatoes are finished, remove from the oven and slice each one down the center and fluff with a fork. Top each potato evenly with the barbecue chicken, cheddar, jalapenos and chives. Drizzle with the ranch-sour cream.