Larb Stuffed Loaded Baked Potato

I’m always looking for something to do with my leftovers and to be honest I am a bit surprised I had any leftovers from a recent Thai/Lao larb fest. I will also be honest and state that larb is probably one of my top 10 things to eat. There’s something about the medley of flavors and the interaction when grabbing a bit of sticky rice and nubbing it down into the herbaceous larb. I’ve done a bunch of different things outside of the standard larb recipe, of which includes leftovers. Everything  larb fried rice, larb bao, and larb quesadillas to name a few. This one on the other hand goes right up there with an excellent use of leftovers, still has that great heat (depending on how you make the larb), and is filling to boot. This one is larb stuffed loaded baked potatoes. I can probably chalk this one up with all of the potato skins I’ve made in the past as well.

Thai Larb Stuffed Baked Potato Recipe
Thai Larb Stuffed Baked Potato Recipe

Ingredients:

  • 1 1/2 cups of leftover larb (feel free to use beef, pork, or chicken)
  • 1 baking potato
  • 1/2 tbsp olive oil
  • pinch of salt

That’s it. Granted you may thinking making larb takes a bunch of time, but seriously, it takes about 5 minutes, or as long to cook your protein

Start by preheating your oven to 400 degrees, or use your microwave if you want to roll that way, and poke some holes into the potato with a fork.

Take some olive oil and lightly coat the exterior of the potato, and season with a bit of salt. I love a crusty, salty potato, and yes, I eat the whole thing.

Bake or microwave the potato until it is knife tender in the middle. This takes about 8-10 minutes in the microwave, or about 45-60 minutes in the oven.

Once the potato is fully cooked, remove it from the oven, take a butter knife and make a long slit through the top, then carefully using your fingers give it a pinch to make a nice open pocket.

Warm your leftover larb in a skillet, or microwave, then generously load the larb into the baked potato. You can see the extra Thai chilies I added (nice boost for vitamin C), and how loaded it is. I also wanted some extra heat. Did I mention that I find myself eating a Thai chili a day? For whatever it’s worth, it hasn’t kept the doctor away, but I do love them.

If you are looking for a great and interesting take on a loaded baked potato, give this one a shot, but by all means, if you have not had Thai/Lao larb you must make it. It’s addicting. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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