Frying pan (ideally with a lid or tin foil if you have no lid)
Use the fork to poke holes in the sweet potatoes. Cook them in the microwave for 3-5 minutes (depending on wattage of microwave), enough to soften but not fully cooked.
Whilst that is cooking, chop the chicken breast into strips and lightly oil a baking tray.
Remove sweet potatoes from microwave and chop each in half, then return to the microwave for a further 8 minutes 600 watt (until the potato is soft in the middle).
Place chicken strips in the frying pan and cook fully using 1 tsp olive oil. Add the onions and mixed peppers, eave this on a low heat for 2-3 mins, tossing occasionally to avoid it sticking to the pan. Then turn off the heat and remove everything but the chicken from the pan. Cover frying pan with lid (don’t worry if you don’t have a lid, I use tin foil instead).
Pre-heat the oven at this point to 200C.
In the mixing bowl add the remaining olive oil, salt, pepper, cumin, chilli powder, garlic granules, mixed peppers and onions and mix thoroughly.
Once the sweet potatoes are soft, remove from microwave and use the tablespoon to scoop out the centre, taking care not to break the skins. Add the potato to the mixing bowl, then add the chicken from the frying pan and mix thoroughly again.
Once you’re satisfied everything has totally mixed together, scoop some of mixture into the potato skins until the bowl is empty.
Sprinkle grated cheese on each of the potato skins and place on the baking tray. Place in the oven for 5 minutes (or if you like them crispy , wait until they have gone brown round the edges of the potatoes).
This serves 2 people, simply double the recipe for 4.