2 c. Raley's shredded jack and cheddar cheese blend
1 large Raley's pico de gallo
1/2 bunch cilantro
Preheat oven to 425 degrees.
Wash sweet potatoes and prick with a fork. Place on baking sheet and cook for 45 minutes until fork tender in the center. Allow to cool.
Cut sweet potatoes in half lengthwise. Scoop out the center to leave about 1/4" of the shell. Brush the potato with olive oil a return to baking sheet.
Place in the oven an additional 15 minutes to allow to brown. Meanwhile, clean cilantro, pat dry, and rough chop the leaves.
Cut avocado into half, remove the pit and cut into 1/2" cubes.
Top each potato with 2 1/2 tbsp. cheese and return to oven for 2-3 or until cheese is melted. Top potatoes with pico de gallo, dice avocado and sprinkle with cilantro leaves. Drizzle barbecue sauce on top (optional).