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Wasabi Double-Baked Potatoes

Time 2 hours
Yields Serves 4
Wasabi Double-Baked Potatoes
1

Heat the oven to 400 degrees.

2

Lightly spray the potatoes with cooking spray. Bake the potatoes until they’re tender (test them with the sharp point of a paring knife), about 1 hour. Alternatively, cook them in a microwave oven on high power for 6 minutes, then bake them in a 400-degree oven until they’re tender and the skins are crisp, about 15 minutes more. Reduce the heat to 375 degrees.

3

When the potatoes are cool enough to handle, split them lengthwise and scoop out the flesh, leaving about a 1/4-inch shell. Place the scooped potato in a bowl.

4

Meanwhile, melt the butter in a small nonstick skillet over medium heat. When it’s hot, sti r in the garlic and green onion. Remove the skillet from the heat. Transfer the butter to the potatoes along with the wasabi paste, sour cream, salt, pepper to taste and 1/2 cup cheese. Use a potato masher or fork to mash the ingredients together; keep the mixture slightly lumpy. Taste; adjust the seasoning.

5

Divide the mixture among the 4 potato shells, mounding it slightly. Sprinkle the tops evenly with the remaining cheese. Use your hands to gently press the cheese into place. Place the potatoes in a single layer on a baking sheet. (They can be made a few hours ahead up to this point and kept at room temperature.)

6

Bake until tops are just lightly browned, about 25 minutes. Serve hot.

Serve these potatoes with any simply broiled or roasted meat or poultry.

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