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Kumpir (Turkish Stuffed Baked Potatoes) Recipe

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3.8 from 63 reviews

Kumpir is a popular Turkish street food featuring large baked russet potatoes stuffed with a creamy butter and mozzarella base, then topped with a variety of flavorful ingredients such as hotdogs, corn, olives, pickled cabbage, and traditional Turkish salads like Kisir and Russian salad. This recipe guides you through baking perfect stuffed potatoes with an array of colorful and savory toppings, creating a delicious and satisfying meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Potato Base

  • 4 large russet potatoes
  • 1 tbsp olive oil (optional)
  • 1/2 tsp kosher salt
  • 1 tbsp unsalted butter
  • 1 cup shredded mozzarella cheese

Toppings

  • 1 cup canned corn
  • 1 1/2 cup Kisir (Turkish bulgur salad)
  • 2 hotdogs, 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 pickled red cabbage
  • 4 tbsp ezme (Turkish spicy tomato and pepper paste)
  • 1/2 cup dill pickles, diced

Instructions

  1. Preheat and prepare potatoes: Preheat your oven to 400°F (204°C). Thoroughly wash and dry the russet potatoes. Using a fork, poke the potatoes multiple times to allow steam to escape during baking. Rub the outside of each potato with olive oil (if using) and sprinkle evenly with kosher salt for a crisp, flavorful skin.
  2. Bake the potatoes: Wrap each potato individually in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 45 minutes to 1 hour or until the internal temperature reaches 210°F (99°C). You will know they are done when you can easily insert a knife into them and they feel soft inside.
  3. Cool and open the potatoes: Allow the baked potatoes to cool for about 5 minutes. Carefully unwrap the foil and slice each potato open lengthwise, making sure they stay intact on one side to create a pocket for the filling. Using a fork, fluff the insides gently to create a light, airy texture.
  4. Add butter and cheese: Evenly distribute the unsalted butter and shredded mozzarella cheese into each potato. Fluff the insides again with a fork until the butter and cheese melt and combine into a smooth, creamy filling.
  5. Top and serve: Generously top each stuffed potato with your choice of toppings such as corn, Kisir, seared hotdogs, olives, Russian salad, pickled red cabbage, ezme, and diced dill pickles. If desired, finish with a drizzle of ketchup and mayonnaise for extra flavor. Serve immediately while warm.

Notes

  • Choose large russet potatoes for the best fluffy interior texture.
  • Wrapping the potatoes in foil helps bake them evenly and retain moisture.
  • Kisir is a traditional Turkish bulgur salad with fresh herbs and tomatoes, adds a nice tangy freshness.
  • Seared hotdogs add a savory, meaty element but can be omitted or replaced with other proteins for a vegetarian option.
  • Adjust the toppings based on your preference or availability, as Kumpir is highly customizable.
  • Allow the potatoes to cool slightly before handling as they will be very hot straight out of the oven.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Turkish

Find it online: https://allyumcooks.com/kumpir-turkish-stuffed-baked-potatoes-recipe/