Ingredients

• 4 sweet potatoes
• 1 jalapeno pepper
• 4 scallions, trimmed
• 1 Tbsp olive oil
• 4 Tbsp of butter
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 1/2 cup Monterey Jack cheese, shredded

Instructions

Wrap cleaned potatoes in foil and grill for 45 minutes over medium heat on a closed grill. Turn occasionally.

Grill peppers for 10 minutes, turning often to char on all sides.

Seal peppers in a plastic bag to steam for 10 minutes.

Brush scallions with oil and grill for 8 minutes, turning often.

Peel and seed peppers.

Finely chop peppers and scallions. Combine in a small bowl.

Partially unwrap potatoes and slit along the top.

Fluff the potato flesh with a fork.

Season the potato with 1 Tbsp of butter and 1/8 tsp of salt and pepper.

Sprinkle each potato with the pepper scallion mixture.

Top each potato with 1/8 cup of cheese.

Return each topped potato to the grill to cook for an additional 15 minutes to melt the cheese.

Serves 4.