Kumpir - Turkish Style Baked Potatoes

Name: Kumpir - Turkish Style Baked Potatoes
Total time: 1 h 25 min
Yield: 4 serving
Ingredients: 4 large potatoes; 80 g softened butter; 1 garlic clove; 100 g shredded mozzarella; salt and pepper; 250 g sour cream; 2 bacon rashers; 2 shallots (green onions); 1 avocado

User Reviews

5.0

3 reviews

Excellent

Total Time
1 hr 25 mins
Servings
4
Calories
411 kcal
Course
Main Course
Cuisine
Middle Eastern

Kumpir - Turkish Style Baked Potatoes

Zara Shaw

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Kumpir - Turkish style baked potatoes stuffed with garlic butter and cheese and mixed until the middle is smooth and creamy, then packed with toppings!

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Ingredients

Servings

For the potatoes

4 large potatoes I used sebago
80 g softened butter
1 garlic clove minced
100 g shredded mozzarella
salt and pepper to taste

Toppings to serve

250 g sour cream
2 bacon rashers roughly chopped
2 shallots (green onions) finely sliced
1 avocado chopped

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Instructions

Preheat oven to 180c/350f.
If your potatoes have dirt on the outside (mine did) wash and scrub them well, then dry with paper towel.
Pierce each potato quite a few times with a fork, then wrap each one in a piece of aluminium foil. Place potatoes on a baking tray and bake for an hour or until tender. You can test to see if the potatoes are cooked by piercing the potato through the foil with a toothpick.
Meanwhile, combine butter and garlic then set aside.
In a small fry pan, fry chopped bacon until cooked then also set aside.
Open the foil and allow potatoes to cool slightly (see my notes), then make a slice through the centre of each potato, about half way through. Insert a fork into the slit and fluff up the soft potato flesh inside - doing your best to keep the skin intact.
Place 1 tablespoon of garlic butter and a small amount of mozzarella cheese plus salt and pepper (to taste) into the slit of each potato and mix them together with the fluffy potato flesh.
Then add remaining cheese and mix until the centre of the potato is creamy and smooth. Then top away!

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Try to choose potatoes that are even in size so they cook evenly.
The middle of the potato needs to be as hot as you can handle (but no need to burn yourself!) to melt the butter and cheese and take the raw edge off the garlic. I use the foil around the outside of the potatoes to hold them as I mash them - the foil tends to cool down much quicker than the potato inside! I have also been know to use tongs or rubber washing up gloves!
The measurements for the toppings that I have included in the recipe is how I made them here at home. Keep in mind you can certainly use more (or less) of anything, these kumpir can definitely be a build-your-own kind of thing!
Other topping ideas - corn kernels, sliced olives, chives, mayo, grated carrot.