Twice-Cooked Potatoes with Wasabi 

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