- 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
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.