Recipe For Loco Moco Stuffed Potatoes


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: 15 mins
  • Total Time: 25 mins
  • Servings: 4
  • Calories: 738kcal

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)

3. Directions:

  1. Bake the potatoes.
  2. When done, let cool until you can safely handle them.
  3. Slice in half lengthwise.
  4. Scoop out the flesh with a spoon.
  5. Place potato flesh into a bowl.
  6. Add cream cheese, butter and seasonings, blending until smooth.
  7. Refill the potato skins.
  8. Place ½ slice Cheddar cheese in each and bake at 400 degrees until cheese is melted (about 5-8 minutes).
  9. Brown the spam and soften the onion in a skillet.
  10. Top each one with meat, pineapple (optional), gravy and serve.

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