Kumpir (Turkish Stuffed Baked Potatoes)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4
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Calories
426 kcal
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Course
Main Course
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Cuisine
Turkish
Kumpir (Turkish Stuffed Baked Potatoes)
Description
Kumpir begins by baking whole large russet potatoes wrapped in foil until they reach an internal temperature of 210 degrees F and can be easily pierced with a knife. After resting briefly and unwrapping, each potato is sliced open lengthwise, ensuring the skin remains intact on one side. Butter and shredded mozzarella cheese are then spooned into the opened potato and fluffed with a fork to create a smooth, creamy texture.
The potatoes are finished by piling on various toppings, including sweet corn, spicy Kisir (a Turkish bulgur salad), sautéed hotdog slices, green or black olives, Russian (Olivier) salad, pickled red cabbage, ezme (a spicy Turkish salad), and diced dill pickles. The combination provides a satisfying blend of creaminess, acidity, crunch, and savory notes. Optional ketchup and mayonnaise can be added last according to preference.
Selecting uniformly sized large potatoes ensures even cooking. Keeping the potatoes hot when opening helps the butter and cheese melt smoothly for that characteristic creaminess. The recipe notes that traditional cheese used is Kaşar, but mozzarella cheese serves as a practical substitute. A vegan version is possible by using plant-based butter and cheese alternatives. This versatile dish suits a main or substantial side, offering a Turkish-inspired stuffed baked potato experience.
Ingredients
- 4 russet potatoes large
- 1 tbsp olive oil optional
- 1/2 tsp kosher salt
- 1 tbsp butter unsalted
- 1 cup mozzarella cheese shredded
Toppings:
- 1 cup corn canned
- 1 1/2 cup Kisir Turkish bulgur salad
- 2 hotdog Sliced and seared in a bit of olive oil
- 2/3 cup green olives or black olives or a mix
- 1 cup Russian salad Olivier salad
- 2/3 cup red cabbage pickled
- 4 tbsp ezme
- 1/2 cup dill pickles diced
Instructions
- Preheat the oven to 400 degrees F. Wash and dry the potatoes, poke them a few times with a fork and rub with some olive oil (is using) and salt.
- Wrap the potatoes in aluminum foil and bake them for 45 minutes to 1 hour until their internal temperature registers at 210 degrees. The potatoes are ready when you can easily insert a knife in them.
- Let the potatoes cool for 5 minutes, then unwrap them and slice them open using a knife. Make sure they are intact on one side. Fluff them a bit using a fork.
- Divide the butter and cheese between the potatoes and fluff againa until smooth and creamy.
- Top with your favorite topping and finish with ketchup and mayonnaise if desired.
Notes
- Kaşar cheese is traditional for kumpir; mozzarella is a practical substitute when Kaşar isn't available.
- Choose large, similarly sized potatoes to ensure even baking and consistent texture.
- Keep potatoes hot when slicing open to allow butter and cheese to melt smoothly and create creamy texture.
- For a vegan version, use plant-based butter and cheese alternatives with the potatoes.
- Feel free to omit any toppings you do not prefer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 1188mg | 50% |
| Potassium | 1016mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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