Have you tried Kumpir? Traditional Turkish style baked potatoes that are filled with garlic butter and cheese and mixed until the centre is smooth and creamy, then you pile on your toppings!
So…Kumpir…I know, it was new to me too! Kumpir are Turkish style baked potatoes – once they come out of the oven they are cut open and the soft potato inside is mixed together with butter and cheese until it’s smooth and creamy. Then add your favourite toppings…think loaded baked potatoes taken to the next level.
Turns out I have been eating this Turkish street food for years without realising it! There is a Turkish kebab shop at our local shopping centre (mall) that also serves stuffed baked potatoes, but they don’t call them kumpir (probably because like me most Aussies don’t know the term!). Every time we go, that’s what I have for lunch! Who knew?
Ingredients you will need to make this recipe
- potatoes – I used sebago
- butter
- mozzarella cheese
- garlic
- salt and pepper
Toppings
- sour cream
- bacon
- shallots (green onions)
- avocado
- chargrilled (fire-roasted) capsicum (peppers)
- whatever else takes your fancy! – see my top tips for more ideas!
*Please see the recipe card below for exact quantities and detailed instructions
How to make these stuffed jacket potatoes
- Pierce each potato quite a few times with a fork, then wrap each one in aluminium foil.
- Place potatoes on a baking tray and bake for an hour or until tender.
- Meanwhile, combine butter and garlic then set aside.
- Pan fry chopped bacon then also set aside.
- After an hour, test to see if the potatoes are cooked. You can check this by inserting a toothpick through the foil into the potato to see if they are done.
- Allow to cool slightly, then make a slice through the centre of each potato, about halfway through. Using a fork, fluff up the soft potato flesh inside – doing your best to keep the skin intact.
- Place garlic butter and some mozzarella cheese into the slit along with salt and pepper and mix them together with the potato flesh.
- Add remaining mozzarella and mix until the centre of the potato is creamy and smooth. Then top away!
My top tips for making this recipe
- Try to choose potatoes that are even in size so they cook evenly.
- The middle of the potato needs to be as hot as you can handle (but no need to burn yourself!) to melt the butter and cheese and take the raw edge off the garlic. I use the foil around the outside of the potatoes to hold them as I mash them – the foil tends to cool down much quicker than the potato inside! I have also been know to use tongs or rubber washing up gloves!
- The measurements for the toppings that I have included in the recipe is how I made them here at home. Keep in mind you can certainly use more (or less) of anything, these kumpir can definitely be a build-your-own kind of thing!
- Other topping ideas – corn kernels, sliced olives, chives, mayo, grated carrot.
Other potato recipes you may like
Chicken Mornay Oven Baked Potatoes – baked jacket potatoes loaded with a creamy mornay sauce made with leftover chicken, plus avocado, bacon & cheese.
Cheesy Mini Potato Stacks – these little gems are like mini individual serves of au gratin potatoes, made in a muffin tin!
Kumpir - Turkish Style Baked Potatoes
Ingredients
For the potatoes
- 4 large potatoes I used sebago
- 80 g softened butter 4 tablespoons
- 1 garlic clove minced
- 100 g shredded mozzarella 1 cup
- salt and pepper to taste
Toppings to serve
- 250 g sour cream a bit over 1 cup
- 2 bacon rashers roughly chopped
- 2 shallots (green onions) finely sliced
- 1 avocado chopped
Instructions
- Preheat oven to 180c/350f.
- If your potatoes (4) have dirt on the outside (mine did) wash and scrub them well, then dry with paper towel.
- Pierce each potato quite a few times with a fork, then wrap each one in a piece of aluminium foil. Place potatoes on a baking tray and bake for an hour or until tender. You can test to see if the potatoes are cooked by piercing the potato through the foil with a toothpick.
- Meanwhile, combine butter (80g/4 tbsp) and garlic (1 clove, minced) then set aside.
- In a small fry pan, fry chopped bacon (2 rashers) until cooked then also set aside.
- Open the foil and allow potatoes to cool slightly (see my notes), then make a slice through the centre of each potato, about half way through. Insert a fork into the slit and fluff up the soft potato flesh inside - doing your best to keep the skin intact.
- Place 1 tbsp of garlic butter and a small amount of mozzarella cheese (100g/1 cup in total) plus salt and pepper (to taste) into the slit of each potato and mix them together with the fluffy potato flesh.
- Then add remaining cheese and mix until the centre of the potato is creamy and smooth. Then top away!
Notes
- Try to choose potatoes that are even in size so they cook evenly.
- The middle of the potato needs to be as hot as you can handle (but no need to burn yourself!) to melt the butter and cheese and take the raw edge off the garlic. I use the foil around the outside of the potatoes to hold them as I mash them - the foil tends to cool down much quicker than the potato inside! I have also been know to use tongs or rubber washing up gloves!
- The measurements for the toppings that I have included in the recipe is how I made them here at home. Keep in mind you can certainly use more (or less) of anything, these kumpir can definitely be a build-your-own kind of thing!
- Other topping ideas - corn kernels, sliced olives, chives, mayo, grated carrot.
Leave a Reply