Preheat oven to 425 degrees. Wash potatoes . Place on a baking sheet with parchment paper & pierce with a fork or knife. Bake for 45 - 60 minutes or until soft to the touch.
In a large skillet with a lid, add chicken + chicken broth. Cover and bring to a simmer. Simmer for 15 - 20 minutes or until chicken is cooked through.
Meanwhile, make the sauce.
Heat 1/4 cup oil in a small skillet over medium high heat. Add smashed garlic cloves and saute until browned, flipping so both sides are browned. Remove from heat.
In a blender or food processor, combine the oil + garlic + remaining sauce ingredients Blend until well combined. Set aside.
In a small bowl, combine kale + 1/2 Tbsp oil + pinch of salt. With your clean hands, massage oil and salt into kale.
In a large bowl, combine shredded chicken + kale + 1 cup chipotle sauce. Stir. Add more sauce if needed, but save some for a topping.
Time to assemble the potatoes: slice a cooked sweet potato, squeeze it open a little, stuff with ~3/4 cup chicken + kale mixture, top with black beans + cheese + cilantro + more chipotle sauce. Enjoy!