Kumpir — the Turkish street-food baked potato, fluffed with butter and cheese and loaded with whatever toppings you fancy. Comforting, customisable and indulgent.
Kumpir is Turkey's glorious loaded baked potato — fluffy fillings mashed with butter and cheese, then piled high with whatever toppings you fancy. A street-food staple, it's endlessly customisable and deeply comforting. Half the fun is choosing your own mountain of toppings.
Prep 15 min
Cook 60 min
Total 75 min
Easy
- 2 large Potatoes
- 2 tbs Butter
- 150g Cheese
- 1 large Onion
- 1 large Red Pepper
- Pinch Red Chilli Flakes
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SideDishVideo
Preparation
- Bake the potatoes until soft, then split and mash plenty of butter into the flesh, followed by the cheese.
- Grate 150g of cheese (as much as you like).
- Finely chop one onion and one sweet red pepper.
- Put these into a large bowl with a good sprinkling of salt and pepper, and chilli flakes if using, then pile onto the potato along with any other toppings you fancy — sweetcorn, olives, coleslaw and more.
Tips from the ZestyPlate Kitchen
- Bake the potatoes until really soft so the flesh mashes into a creamy base.
- Mash plenty of butter and cheese into the hot flesh right in the skin for the signature gooey base.
- Prep your toppings while the potatoes bake so you can build them while everything is hot.
- Go wild with toppings — sweetcorn, olives, pickles, coleslaw and sausage are all classic.
Frequently Asked Questions
Large floury baking potatoes are ideal — they bake fluffy and mash easily into a creamy base inside the skin.
The flesh is mashed right in the skin with butter and cheese to a smooth, creamy base, then heaped with a huge variety of toppings, street-food style.
In Turkey, kumpir stalls offer everything — sweetcorn, peas, olives, pickles, sausage, coleslaw, Russian salad and more. Mix and match to taste.
Microwave the potatoes partway, then finish in a hot oven to crisp the skin and get a fluffy interior in less time.
