Get your grill going and coals arranged for direct and indirect heat, medium temp is fine.

Cut the potatoes in half lengthwise and coat each half with vegetable oil and place on the grill when it is ready over the coals. Keep the cover on as much as possible, and cook for 30-40 minutes, turning the potatoes 3-4 times, when a fork inserted easily goes in and out, they are done. If the potatoes are getting too dark, move away from the coals. When done, remove from the grill and let cool.

Using a spoon, scrape out the potato but leave about 1/4 of an inch on the skin, make a potato boat. Set the skins aside. Add the scraped out potato to a large bowl, mash the potatoes and add the sour cream and mix in well with a spoon, then stir in half of the cheese and the rest of the ingredients. Taste and season with more Wasabi, salt, and pepper as needed.

Spoon the potato mix back into the skins and sprinkle the remaining cheese on the top of each potato. Grill the stuffed potatoes over indirect heat until the cheese is melted and the potatoes are heated through, about 10-15 minutes, serve.