Summarize the following:
Bake about 6 russet potatoes in the oven until they're soft in the center. This should take about 1 hour at 375 °F (191 °C). Then remove the potatoes and cut them in half lengthwise. Scoop out the centers and mash them with salt and pepper. Stir in a can of diced spam and fill the potato skins with the mixture before serving them. For extra flavor, sprinkle the tops of the filled potatoes with shredded cheese, such as cheddar or pepperjack. Instead of using expensive beef and puff pastry, push 2 whole spams on a baking sheet so they're touching. Sprinkle about 1/2 cup (100 g) of brown sugar over them and cover the spam with a can of biscuit dough. Bake the spam wellington at 350 °F (177 °C) for 30 minutes.  The spam wellington should be golden brown once it's finished cooking. Let the spam wellington rest for 10 minutes so the hot glaze doesn't burn you. For a flavorful pasta dish with more protein, dice a can of spam into small pieces and stir it into your prepared noodles. Consider using the spam in tuna noodle casserole, macaroni and cheese, or carbonara. Stir diced spam into cold noodle dishes as well. For example, add it to cold pasta salad. Lay refrigerated pizza dough into a deep-dish pizza pan or skillet and bake it for 10 minutes at 350 °F (177 °C). Then whisk 5 eggs with 1⁄4 cup (59 ml) of milk and pour it into the baked crust. Bake it for another 10 minutes so the eggs set. Sprinkle diced spam and your choice of toppings over the breakfast pizza and bake it for 3 to 5 minutes. For toppings, try shredded cheese, sliced tomatoes, chopped onion, or sliced olives.
Make twice-baked potatoes with spam. Wrap dough around spam and roast it to create spam wellington. Add chopped spam to your favorite casserole. Bake a filling breakfast pizza with spam and eggs.