Veg Grill--Twice Grilled Stuffed Sweet Potatoes

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* Exported from MasterCook *

 

Twice Grilled Stuffed Sweet Potatoes

 

Recipe By :The Vegetarian Grill, Andrea Chesman, pg 161

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 medium sweet potatoes -- (1 1/2 to 1 3/4 lbs)

1 poblano pepper -- or 1 jalapeno

4 scallions -- trimmed

olive oil

4 tablespoons butter

1/2 cup grated Monterey Jack cheese

salt & black pepper

 

Prepare a medium-hot fire in the grill. Wrap each potato in foil.

 

Grill the potatoes with the lid down, turning occasionally, until tender, about

45 minutes.

 

While the potatoes are grilling, grill the pepper until blackened and blistered

all over, about 10 minutes. Place in a paper or plastic bag to steam for 10

minutes to loosen the skins. Meanwhile, brush the scallions with oil and grill,

turning occasionally, until tender and grill marked, about 8 minutes. (Don't

worry about opening the grill to grill the pepper and scallions.)

 

Peel, seed, and finely chop the pepper. Finely chop the scallions.

 

When the potatoes are cooked through, partially unwrap and make a large slit in

the top of each one. When cool enough to handle, fluff the flesh with a fork.

Mix in 1 tablespoon of butter, 2 tablespoons of cheese, one quarter of the

peppers, and one quarter of the scallions. Mix in salt and pepper to taste.

Close up the potato and rewrap in the foil. Repeat with the remaining potatoes.

 

Return the potatoes to the grill and heat until the cheese is melted and the

potatoes are hot, 10 to 20 minutes. Serve immediately.

 

 

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Per Serving (excluding unknown items): 249 Calories; 12g Fat (42.1% calories

from fat); 3g Protein; 34g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol;

137mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0