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Twice-Cooked Potatoes with Wasabi

Makes 4 to 8 servings

• 4 russet potatoes, 8 to 10 oz each, washed, halved lengthwise
• Vegetable oil
• 3/4 cup sour cream
• 1-1/2 cups shredded Jack cheese, about 3 ounces, divided
• 2 teaspoons Dijon mustard
• 1 teaspoon wasabi paste
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Lightly coat the potato halves with vegetable oil. Brush the cooking grate clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until a fork slides in and out easily, 30 to 40 minutes, turning 3 or 4 times during grilling. Remove the potatoes from the grill and let cool slightly.

2. When cool enough to handle, use a small sharp knife or the edge of a spoon to cut around the cut side of the potato to within 1/4 inch of the skin. Using a spoon, scoop out the interior of the potato, leaving a shell about 1/4 inch thick attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.

3. Using a potato masher or the back of a fork, mash the potato pulp in the bowl. Add the sour cream and mix well. Stir in half of the cheese and all of the remaining ingredients. Taste the potato mixture and, if desired, add more wasabi, salt, and pepper to taste. Spoon the potato mixture into the shells, mounding it slightly. Sprinkle the remaining cheese over the tops of the potatoes.

4. When ready to serve, grill the stuffed potatoes over direct medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.

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