Loco Moco 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.



Loco Moco Potatoes

6 baking potatoes

4 ounces cream cheese

1/2 stick butter

salt and pepper to taste

1/2 cup diced Spam (about 1/2 can)

4 canned pineapple rings, diced (I think it would be too hard to start with chunks, but fresh or maybe even crushed would work)

3/4 cup diced American cheese

1-1 1/2 cups gravy (any flavor)

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.  Stir in the Spam, pineapple and American cheese.  Refill the potato skins and bake at 400 degrees until cheese is melted (about 5-8 minutes).  Top each one with gravy and serve.