Kumpir - Turkish Style Baked Potatoes
Kumpir - Turkish style baked potatoes stuffed with garlic butter and cheese and mixed until the middle is smooth and creamy, then packed with toppings!
Servings 4
Calories 411kcal
Ingredients
For the potatoes
- 4 large potatoes I used sebago
- 80 g softened butter
- 1 garlic clove minced
- 100 g shredded mozzarella
- salt and pepper to taste
Toppings to serve
- 250 g sour cream
- 2 bacon rashers roughly chopped
- 2 shallots (green onions) finely sliced
- 1 avocado chopped
Instructions
- Preheat oven to 180c/350f.
- If your potatoes have dirt on the outside (mine did) wash and scrub them well, then dry with paper towel.4 large potatoes
- 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 and garlic then set aside.80 g softened butter, 1 garlic clove
- In a small fry pan, fry chopped bacon until cooked then also set aside.2 bacon rashers
- 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 tablespoon of garlic butter and a small amount of mozzarella cheese plus salt and pepper (to taste) into the slit of each potato and mix them together with the fluffy potato flesh.100 g shredded mozzarella, salt and pepper
- Then add remaining cheese and mix until the centre of the potato is creamy and smooth. Then top away!250 g sour cream, 2 shallots (green onions), 1 avocado
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.
Nutrition
Calories: 411kcal