Kumpir - Turkish Baked Potato
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
1 hr
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Servings
4 people
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Calories
864 kcal
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Course
Main Course, Snacks
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Cuisine
Turkish
Kumpir - Turkish Baked Potato
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Kumpir is a Turkish Style Baked Potato filled with a delicious pile of toppings such as cheese, olives, salads and dill pickles.
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Ingredients
- 4 large potatoes (Preferably Desiree, King Edward or Russet)
- 80 g butter (cubed)
- 200 g kasar cheese, mozzarella or cheddar cheese
- 1 TSP salt
- ½ TSP freshly ground black pepper
Optional Topping Ideas
- ½ cup mayonnaise
- ½ cup ketchup
- ½ cup pickled red cabbage or beetroots
- 1 cup salad Olivier (Russian Salad)
- ½ cup sweetcorn
- ⅓ cup sliced pitted olives
- ⅓ cup cornichons or sauerkraut (cubed)
- ¼ cup wild garlic pesto
- ¼ cup spring onions (sliced)
- ¼ cup chopped herbs
- ⅓ cup sour cream or yoghurt
- ⅓ cup sausages or sucuk
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Instructions
- Wash your potatoes thoroughly and wrap each in aluminum foil.
- Preheat your oven to 200° C (392° F) and put the potatoes on a rack in the middle.
- Bake the potatoes for about an hour and then remove them from the foil. Cook for another fifteen minutes, or until they are cooked thoroughly. You can check them by poking with a skewer or a small knife.
- Take the potatoes out of the oven, and cut them lengthwise, but not completely through.
- Add 20 grams of butter, a pinch of salt&pepper and some of the shredded cheese, and mix it thoroughly using a fork to fluff the inner flesh of the potato without damaging the crispy skin.
- Place your Kumpir on a serving plate and add your favourite toppings.
- Serve immediately as Kumpir tastes best when made freshly.
Equipments used:
Notes
- You can easily make this popular street food vegetarian by omitting meat fillings.
- Kumpir is traditionally made using large potatoes that have a high starch content. Look for potatoes that are oval in shape and have rough, thick skin.
- Wash the potatoes and bake them in a preheated oven at 200° C (390° F) for about an hour or until they are fully cooked. The potatoes should be soft on the inside and crispy on the outside.
- The middle of the potato needs to be as hot as you can handle to melt the butter and cheese to achieve a creamy texture.
- You can use a clean kitchen towel or tongs to hold the potatoes to avoid burning your fingers.
- Place your Kumpir on a serving plate and add your favorite toppings. Serve immediately as Kumpir tastes best when made freshly.
- You can check the doneness of potatoes by poking them with a skewer or a small knife.
Nutrition Information
Show Details
Calories
864kcal
(43%)
Carbohydrates
94g
(31%)
Protein
26g
(52%)
Fat
51g
(78%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
17g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
2101mg
(88%)
Potassium
2006mg
(57%)
Fiber
11g
(44%)
Sugar
17g
(34%)
Vitamin A
1268IU
(25%)
Vitamin C
83mg
(92%)
Calcium
405mg
(41%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 864 kcal
% Daily Value*
| Calories | 864kcal | 43% |
| Carbohydrates | 94g | 31% |
| Protein | 26g | 52% |
| Fat | 51g | 78% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 2101mg | 88% |
| Potassium | 2006mg | 43% |
| Fiber | 11g | 44% |
| Sugar | 17g | 34% |
| Vitamin A | 1268IU | 25% |
| Vitamin C | 83mg | 92% |
| Calcium | 405mg | 41% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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