Fresh herbs such as corianderoptional, basil or sage
Preheat oven to 180/350/gas 4
Stab those potatoes all over and bake for one hour or until soft in the centre.
Cut in half lengthways and scoop out most of the filling, try to leave about 1/2 - 1 cm of flesh on the skin.
Pop the skins back on to the baking tray, drizzle with a little oil, sprinkled with a little salt and bake for another 15 minutes or so. They won't crisp up as much as a white potato but the edges will start to char and crisp a little.
Meanwhile mix the chicken, mayo pepper (and herbs if using) together in a bowl.
When the sweet potatoes are cooked, load up the skins, sprinkle with the spring onions and serve.