Guamanian-style Loaded Baked Potatoes

Recipe

Guamanian-style Loaded Baked Potatoes

Pacific Island Delight: Guamanian Kumpir

4.6 out of 5

Indulge in the flavors of the Pacific with this Guamanian twist on the classic Turkish dish, Kumpir. Guamanian-style Loaded Baked Potatoes are a hearty and satisfying meal that combines the comfort of baked potatoes with vibrant island flavors.

Jan Dec
Snack› Kumpir
Asian cuisine› Arab cuisine› Turkish cuisine
Oceanic cuisine› Micronesian cuisine› Guamanian cuisine

Preparation time

20 minutes

Cooking time

1 hour 15 minutes

Total time

1 hour 35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Gluten-free, Dairy-free (if cheese is omitted), Nut-free, Pescatarian (if using shrimp), High-protein

Allergens

N/A

Not suitable for

Vegan, Vegetarian, Low-carb

Ingredients

In this Guamanian adaptation of Kumpir, we incorporate traditional Guamanian ingredients and flavors to create a unique twist. Instead of the traditional Turkish toppings like olives and pickles, we use local Guamanian ingredients such as red rice, grilled chicken or shrimp, and a variety of vegetables. The addition of tangy hot sauce adds a spicy kick that is characteristic of Guamanian cuisine. We alse have the original recipe for Kumpir, so you can check it out.

Nutrition

  • Calories: 450 kcal / 1880 KJ
  • Fat: 18g (Saturated Fat: 8g)
  • Carbohydrates: 50g (Sugars: 4g)
  • Protein: 22g
  • Fiber: 6g
  • Salt: 1.5g

Preparation

  1. 1.
    Preheat the oven to 200°C (400°F).
  2. 2.
    Scrub the potatoes clean and pierce them with a fork. Place them on a baking sheet and bake for about 1 hour, or until tender.
  3. 3.
    Remove the potatoes from the oven and let them cool slightly.
  4. 4.
    Cut a slit lengthwise in each potato and carefully scoop out the flesh, leaving a thin layer attached to the skin.
  5. 5.
    In a mixing bowl, mash the potato flesh with a fork or potato masher until smooth.
  6. 6.
    Add the cooked red rice, grilled chicken or shrimp, corn, peas, bell peppers, and season with salt and pepper. Mix well to combine.
  7. 7.
    Stuff the potato skins with the filling mixture and top with shredded cheese.
  8. 8.
    Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  9. 9.
    Remove from the oven and garnish with crumbled bacon.
  10. 10.
    Serve the Guamanian-style Loaded Baked Potatoes hot, drizzled with Guamanian hot sauce to taste.

Treat your ingredients with care...

  • Grilled chicken or shrimp — Ensure the chicken or shrimp is cooked thoroughly before dicing and adding to the filling mixture.
  • Guamanian hot sauce — Adjust the amount of hot sauce according to your spice preference. Start with a small amount and add more if desired.

Tips & Tricks

  • For a vegetarian version, omit the grilled chicken or shrimp and add extra vegetables like mushrooms or zucchini.
  • Customize the filling by adding other Guamanian ingredients such as diced onions or grated coconut.
  • Experiment with different types of cheese for varied flavors.
  • Serve with a side of fresh salad or coleslaw for a complete meal.
  • Leftover filling can be used as a delicious topping for tacos or quesadillas.

Serving advice

Serve the Guamanian-style Loaded Baked Potatoes as a main course, accompanied by a side salad or coleslaw. They can also be served as a party appetizer or a hearty snack.

Presentation advice

For an appealing presentation, garnish the stuffed potatoes with fresh cilantro or chopped green onions. Serve them on a platter with a drizzle of Guamanian hot sauce for an extra pop of color.

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