This final twice baked potato variation did not photograph as well as I had hoped. Maybe my description and recipe will do the trick. Loco Moco is a dish native to Hawaiian cuisine that basically consists of white rice topped with meat of some kind, egg and then gravy. In this potato version, I skipped the rice and egg. I used Spam and pineapple along with a ladle full of gravy on top. Added to my usual mix of cream cheese, butter and cheese, this was a really hearty meal.
I have only just begun to explore the possibilities of twice baked potato variations. I have plans for New England, Irish, Cajun, Italian and Mediterranean themed potatoes, too. I will post them as I make them. I would love to hear about any kinds that you make, too.
1. Info for Loco Moco Stuffed Potatoes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Loco Moco Stuffed Potatoes
- 6 baking potatoes
- 4 ounces cream cheese
- salt and pepper to taste
- 1 onion, diced
- 4 canned pineapple rings, diced (or the equivalent in chunks or fresh) (optional)
- sliced Cheddar cheese (1 slice per two potato halves)
- 1-1½ cups gravy (chicken works best)
- Bake the potatoes.
- When done, let cool until you can safely handle them.
- Slice in half lengthwise.
- Scoop out the flesh with a spoon.
- Place potato flesh into a bowl.
- Add cream cheese, butter and seasonings, blending until smooth.
- Refill the potato skins.
- Place ½ slice Cheddar cheese in each and bake at 400 degrees until cheese is melted (about 5-8 minutes).
- Brown the spam and soften the onion in a skillet.
- Top each one with meat, pineapple (optional), gravy and serve.