Used with permission ©Weber-Stephen Products LLC
Twice-Cooked Potatoes with Wasabi
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Ingredients
4 russet potatoes, each 8 to 10 ounces, washed and cut lengthwise in half
Vegetable oil
¾ cup sour cream
3 ounces Monterey Jack cheese, grated, divided
2 teaspoons Dijon mustard
1 teaspoon wasabi paste
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
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