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
- Prepare the grill for direct and indirect cooking over medium heat 180°C to 230°C (350°F to 450°F).
- Lightly coat the potato halves with oil.
- Brush the cooking grates 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 three or four times.
- If the potatoes begin to turn darker than golden brown, finish cooking them over indirect heat.
- Remove from the grill and let cool slightly.
If using the oven
- If using the oven, heat the oven to 200°C (400°F).
- Lightly coat the potato halves with oil.
- Place potatoes on a rack over a tray at the centre of the oven.
- 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.
- Remove from the oven and allow to cool slightly.
Either cooking method
- 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.
- Scrape off and discard any charred sections of potato.
- Using a spoon, scoop out the interior of the potato, leaving a shell about 6mm (1/4 inch) thick attached to the skin.
- Place the cooked potato pulp in a large bowl.
- Set the potato shells aside carefully while preparing the stuffing.
Preparing the stuffing
- Using a potato masher or the back of a fork, mash the cooked 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 Namida® Wasabi Paste, salt, and pepper.
- Spoon the potato mixture into the shells, mounding it slightly.
- Sprinkle the remaining cheese over the tops of the potatoes.
Finishing off
- 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.
- 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.
- Serve immediately.
The stuffed potatoes can be prepared the night before, covered and stored in the fridge until required.