Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 10 minutes. Let sit for a few minutes.
Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skins with the mixture.
Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion.
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