Kumpir – Turkish baked potato with loaded toppings Recipe
Kumpir is a huge baked potato whose fluffy center is mixed with butter and cheese, then packed with various toppings – from corn to cabbage slaw. In Istanbul it’s sold from street stalls where you choose toppings like at a salad bar. At home you can make a “family” version by putting bowls with different ingredients on the table so everyone can build their own potato.
Kumpir turns a simple baked potato into a fully loaded, customizable meal. The fluffy, buttery, cheesy interior contrasts with the crunchy, fresh and tangy toppings, and everyone can build their own favorite combination – just like at Istanbul street stalls.
Chef's tips
Choose large, floury potatoes so the inside becomes light and fluffy and absorbs the butter and cheese well. Don’t rush the baking time – underbaked potatoes will be dense and won’t mash nicely in the skin. Prepare more toppings than you think you need; variety is what makes kumpir fun.
How to serve
Serve kumpir straight from the oven on large plates, with all toppings set out in small bowls so everyone can assemble their own. Offer something refreshing to drink, like ayran, kefir or plain yogurt thinned with water and a pinch of salt. A simple tomato and cucumber salad also pairs well.
Ingredients
- potato large, floury, e.g. type B or C - 4 piece
- butter soft - 60 g
- yellow cheese grated, melts well - 120 g
- salt or to taste - 0.75 teaspoons
- canned corn drained - 100 g
- pickled cucumber diced - 2 piece
- red cabbage finely shredded - 80 g
- mayonnaise - 3 tablespoons
- ketchup for serving - 2 tablespoons
- black olives sliced - 8 piece
- sausages or kielbasa sliced, optionally pan-fried - 100 g
Preparation
- Preheat the oven to 200°C (top and bottom heat). Scrub the potatoes thoroughly under running water and dry them.
- Prick each potato several times with a fork, place on a baking tray and bake for 60–70 minutes, until soft inside – check by inserting a knife; it should slide in without resistance.
- While the potatoes are baking, prepare the toppings: drain the corn, dice the pickles, finely shred the red cabbage and mix it with 1 tablespoon of mayonnaise and a pinch of salt, slice the olives, slice the sausages or kielbasa and, if you like, briefly fry them in a pan.
- When the potatoes are ready, remove them from the oven and let them sit for 3–5 minutes so they cool slightly but are still very hot.
- Cut each potato lengthwise down the middle without cutting all the way through, then gently open it up, being careful not to burn yourself.
- Using a spoon, mash the potato flesh inside, adding about 1 tablespoon of butter and a handful of grated cheese to each one. Mix inside the skin until the cheese starts to melt and the center becomes creamy.
- Season the inside of the potatoes with salt to taste.
- Top with your chosen toppings: corn, pickles, red cabbage slaw, olives and slices of sausage or kielbasa.
- Finally, drizzle with a little mayonnaise and ketchup. Serve immediately while the potatoes are hot and the cheese inside is gooey.
Storage
Gotowe kumpir najlepiej zjeść od razu, bo skórka z czasem mięknie. Jeśli zostanie, przechowuj w lodówce w pojemniku i podgrzej w piekarniku lub mikrofali – przed podgrzaniem możesz zdjąć majonezowe dodatki, jeśli obawiasz się, że się rozwarstwią.
