Recipe byThe ZestyPlate Kitchen
Kumpir: the Turkish street-food baked potato, fluffed with butter and cheese and loaded with whatever toppings you fancy. Comforting and indulgent.
Kumpir is Turkey's loaded baked potato, the fluffy flesh mashed with butter and cheese right in its skin, then heaped with whatever toppings take your fancy. A street-food favourite, it bends to any topping you like and is enormously comforting. Half the pleasure is piling on your own mountain of extras.
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Prep 15 min
Cook 60 min
Total 75 min
Easy
Scale:
- 2 large Potatoes
- 2 tbs Butter
- 150g Cheese
- 1 large Onion
- 1 large Red Pepper
- Pinch Red Chilli Flakes
Nutrition (per serving)
625
kcal
24g
Protein
51g
Carbs
38g
Fat
Estimated per serving. How we calculate this.
Tags:
SideDish
Preparation
- Bake the potatoes until soft, then split them and mash plenty of butter into the flesh, followed by the cheese.
- Grate 150g of cheese, or as much as you like.
- Finely chop the onion and the sweet red pepper.
- Put them into a large bowl with a good sprinkle of salt and pepper, plus chilli flakes if using, then pile onto the potato along with any other toppings you fancy, such as sweetcorn, olives and coleslaw.
Tips from the ZestyPlate Kitchen
- Bake the potatoes until properly soft so the flesh mashes into a creamy base.
- Mash plenty of butter and cheese into the hot flesh while it's still in the skin for that signature gooey middle.
- Get your toppings ready while the potatoes bake, so you can build them while everything's hot.
- Be generous with the toppings; sweetcorn, olives, pickles, coleslaw and sausage are all classics.
Frequently Asked Questions
Large floury baking potatoes are the ones to use. They bake up fluffy and mash easily into a creamy base inside the skin.
The flesh gets mashed in the skin with butter and cheese into a smooth, creamy base, then loaded with a big spread of toppings, street-food style.
Turkish kumpir stalls offer the lot: sweetcorn, peas, olives, pickles, sausage, coleslaw, Russian salad and more. Mix and match to your taste.
Microwave the potatoes partway, then finish them in a hot oven to crisp the skin and keep the inside fluffy, all in less time.
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