1. Pierce potatoes all over with a fork, then microwave until tender, about 20 minutes, flipping halfway through.
2. Center a rack in oven and heat to 400 degrees. Combine slaw, water, and a pinch of salt in a medium heatproof bowl and microwave 2 minutes. Meanwhile, slice the potatoes in half lengthwise; leaving a 1/4" border around sides and bottom, scoop out centers to create shells and transfer to a large bowl.
3. Add yogurt and 1 tablespoon oil to bowl and mash until smooth. Stir in chicken, 3/4 cup cheese, the slaw, and scallions and season with salt and pepper to taste. Stuff mixture into potato shells, then place on a baking sheet and top with remaining 1/4 cup cheese. Bake until centers are hot, about 15 minutes.
4. Meanwhile, whisk lime juice, remaining 1 tablespoon oil, and the sugar in a large bowl. Add lettuce and radishes and toss to coat, then season with salt and pepper to taste. Divide potatoes and salad among plates and serve with more yogurt and scallions.
Source: Hannaford fresh Magazine, January-February 2021