Forkless Baked Potato

Neens from Ono Yum
Meet the Chef!
Neens from Ono Yum
Neens grew up in the island-style communities of San Diego. Far from Hawaii, but close to plate lunch, surfing and ukulele jammin, Neens is the creator of the Musubi Map and the I Love Poke Festival, both vehicles that reflect his passion for all things Hawaiian. He was raised on local-style home cooking thanks to his Mom, Gles, also known as the Filipina Betty Crocker. This recipe is one of Neens’ favorite dishes that he grew up eating, courtesy of his Mom. Thanks, Mom!
Recipe Details

4 ounces Sargento Cheddar & Jack Cheese, shredded

3 teaspoons salt

1 teaspoons pepper

½ cup sour cream

1 tablespoon milk

1 large Russet or Bakers Potato, fully cooked and mashed

2 tablespoons fresh chives or green onion/scallion, minced

2 teaspoons parsley, dry or fresh

3 strips Bacon, cooked and diced

1 loaf KING'S HAWAIIAN Original Hawaiian Sweet Round Bread

Step 1
Heat oven to 350F.
Step 2
Keep the loaf in the tin, and cut a round shallow hole off the top, creating a half bowl. (Eat the bread cut out or save for later)
Step 3
In a bowl, combine salt, pepper, sour cream, milk, cheese and potato with a spoon.
Step 4
Fill the bread bowl with the potato mixture. At this point, your King’s Hawaiian Bread bowl should look like a huge baked potato.
Step 5
Bake for about 10-15 mins or until the bread is toasty and golden. To prevent the bread from burning, loosely cover in foil.
Step 6
Add some fresh grated cheese and green onions or parsley to the top for garnish. Cut bread down in wedges and serve like a pie.

Neens from Ono Yum says:

Cook’s Note: For added color and flavor, add diced red bell pepper to the potato mixture.

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In this recipe!
Original Hawaiian Sweet Round Bread Shop online
Our founder Robert R. Taira created our Original Hawaiian Sweet Round Bread in Hilo, Hawaii during the 1950's.