Cheesy Potato-Carrot Bake

4 slices bacon
3 large potatoes
3 medium carrots, shredded
1/4 cup sliced green onion with tops
Salt & Pepper
1/4 cup butter or margarine
1/2 tsp. caraway seed
1 cup shredded Monterey Jack cheese (4 oz.)

Cook bacon till crisp; drain and crumble. Set aside. Tear off a 36×18-inch piece of heavy-duty foil. Fold in half to make an 18-inch square. Fold up sides, using fist to form a pouch. Thinly slice potatoes into pouch; add carrots and green onion. Sprinkle with salt and pepper; dot with butter and sprinkle with caraway. Fold edges of foil to seal pouch securely, leaving space for expansion of steam. Grill over slow coals till done. 55 to 60 minutes; turn several times. Open package; stir in crumbled bacon and cheese. Close pouch; return to grill till cheese melts, about 1 minute. Serves 6.