Rub the sweet potatoes with olive oil, sprinkle with salt, and place directly on oven rack. Bake at 400° for 45 minutes to 1 hour until skins are crispy.

While sweet potatoes are baking, cook chorizo and poblano in a large skillet, draining excess fat. When poblanos are soft, add garlic and 1/4 cup green onions and saute for 1 minute, then remove from heat.

Use a fork to pierce a line across the top of each sweet potato, then squeeze the ends so the potatoes pop open.

Stir 1/2 cup cheddar into the chorizo mixture, then stuff equally between the potatoes. Top with remaining cheddar, green onions, and sour cream.