Macro-Friendly BBQ Pulled Pork Stuffed Potatoes

Preheat oven to 425F. Line a large baking sheet with foil or parchment paper.
Rub sweet potatoes with ½ tbsp olive oil and poke all over with a fork. Spread out onto one half of the sheet pan and cook at 425F for 30 minutes.
While sweet potatoes are baking, mix 1 lb pre-cooked shredded pork with 1 jar BBQ sauce.
Remove sweet potatoes from the oven. On the other half of the sheet pan, add shredded BBQ pork.
Place back into the oven and cook for an additional 10-20 minutes, or until pork is heated through and potatoes are tender.
Remove from oven and let cool slightly before cutting a slit in the top of the sweet potato. You can also cut the potatoes fully in half, if preferred.
Layer the pork on top of the sweet potato. Garnish with optional microgreens and serve with an optional veggie of choice. Enjoy!