Wasabi Stuffed Potatoes

Wasabi Stuffed Potatoes

These stuffed potatoes are a meal in themselves. You can add a number of different ingredients to the stuffing. The ones used here are tasty, but add what you fancy! Salmon, chicken, garlic, parsley, etc. I’m sure you get the idea.

Ingredients

4 russet potatoes, each 8 to 10 ounces, washed and cut in half lengthwise

Vegetable oil

3/4 cup sour cream

1-1/2 cups shredded Monterey Jack cheese*, about 3 ounces, divided

2 tsp Dijon mustard

1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder

1/2 cup chives – finely chopped

1 tsp kosher salt

1/4 tsp ground black pepper

*I use Tasty Cheddar Cheese or even Mozzarella if that is what I have got in the fridge.

Method

If using the BBQ

1. Prepare the grill for direct and indirect cooking over medium heat 180°C to 230°C (350°F to 450°F).
2. Lightly coat the potato halves with oil.
3. Brush the cooking grates clean.
4. 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 three or four times.
5. If the potatoes begin to turn darker than golden brown, finish cooking them over indirect heat.
6. Remove from the grill and let cool slightly.

If using the oven

1. If using the oven, heat the oven to 200°C (400°F).
2. Lightly coat the potato halves with oil.
3. Place potatoes on a rack over a tray at the centre of the oven.
4. Cook the potatoes until they are cooked. A fork will slide in and out of the centre easily. Turn several times to get even cooking.
5. Remove from the oven and allow to cool slightly.

Either cooking method

1. 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 6mm (1/4 inch) of the skin.
2. Scrape off and discard any charred sections of potato.
3. Using a spoon, scoop out the interior of the potato, leaving a shell about 6mm (1/4 inch) thick attached to the skin.
4. Place the cooked potato pulp in a large bowl.
5. Set the potato shells aside carefully while preparing the stuffing.

Preparing the stuffing

1. Using a potato masher or the back of a fork, mash the cooked potato pulp in the bowl.
2. Add the sour cream and mix well.
3. Stir in half of the cheese and all of the remaining ingredients.
4. Taste the potato mixture and, if desired, add more Namida® Wasabi Paste, salt, and pepper.
5. Spoon the potato mixture into the shells, mounding it slightly.
6. Sprinkle the remaining cheese over the tops of the potatoes.

Finishing off

1. For the BBQ, grill the stuffed potatoes over indirect medium heat until the cheese has melted and the potatoes are heated through, 10 to 15 minutes.
2. For the Oven, grill the stuffed potatoes in the centre of the oven with the door shut until the cheese has melted and the potatoes are heated through.
3. Serve immediately.

The stuffed potatoes can be prepared the night before, covered and stored in the fridge until required.