Kumpir (Turkish Stuffed Baked Potatoes Recipe – Turkey Special
Kumpir, the beloved cheese-stuffed potato from Turkish street food culture, features a perfectly baked potato whose fluffy interior is blended into a rich buttery mash with melted cheese. This creamy base transforms into a versatile canvas, allowing endless customizable toppings—from pickles and corn to olives, sausage, or herbs—each bite offering comfort and creativity in every forkful.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
Kumpir (Turkish Stuffed Baked Potatoes) Ingredients :
- 4 large russet potatoes
- 1 tbsp olive oil (optional)
- ½ tsp kosher salt
- 1 tbsp unsalted butter
- 1 cup shredded mozzarella cheese
- 1 cup canned corn
- 1 ½ cups Kisir (Turkish bulgur salad)
- 2 hotdogs, sliced and seared in a bit of olive oil
- ⅔ cup green olives or black olives or a mix
- 1 cup Russian salad (Olivier salad)
- ⅔ cup pickled red cabbage
- 4 tbsp ezme (Turkish spicy tomato and pepper relish)
- ½ cup dill pickles, diced
How to Make Kumpir (Turkish Stuffed Baked Potatoes)
Preheat the oven to 400°F (200°C).
Prepare Potatoes:
Wash and dry the potatoes thoroughly.
Poke each potato several times with a fork.
If using, rub each potato with olive oil and sprinkle with salt.
Wrap each potato individually in aluminum foil.
Place the wrapped potatoes on a baking sheet and bake for 45 minutes to 1 hour, until they are tender and easily pierced with a knife. The internal temperature should reach about 210°F (99°C).
Cool and Prepare Potatoes:
Remove the baked potatoes from the oven and let them cool for 5 minutes.
Unwrap each potato and carefully slice them open lengthwise with a knife, ensuring they remain intact on one side.
Use a fork to fluff the insides of each potato.
Add Butter and Cheese:
Divide the butter evenly among the potatoes, placing a pat of butter inside each one.
Sprinkle shredded cheese over the buttered potatoes.
Use the fork to mix and fluff the butter and cheese into the potato flesh until smooth and creamy.
Add Toppings:
Top each potato with your favorite toppings, such as Kisir (Turkish bulgur salad), sliced and seared hotdogs, green or black olives, Russian salad (Olivier salad), pickled red cabbage, ezme (Turkish spicy tomato and pepper relish), and diced dill pickles.
Serve:
Finish with ketchup and mayonnaise, if desired, and serve immediately while the potatoes are warm and toppings are fresh.
Enjoy your homemade Turkish kumpir, a delightful and customizable dish perfect for any occasion!
Recipe Notes
Crispy Skin: Rub the potato skin with oil or butter and bake at high heat to get a flavorful, crisp surface.
Mix-Ins on Mash: Fold in shredded mozzarella or cheddar when mashing for stretchy, cheesy butteriness.
Serve Hot: Serve immediately after filling—when the cheese is melty and the mash is warm and creamy.
Topping Variety: Offer a topping bar—pickles, olives, diced peppers, grated cheese, sausage bits—so everyone customizes to their taste.
Meal Prep Tip: Bake potatoes in advance, mash and rest, then reheat and top for a quick and impressive meal when needed.
