Turkish Kumpir Loaded Baked Potatoes
Kumpir is a large potato baked in its skin until the skin turns crispy, then its flesh is mashed right inside the skin with butter and kaşar cheese, and stuffed with toppings. The skin acts as a bowl — and that is what sets it apart from ordinary baked potatoes.
- Prep
- 15 min
- Cook
- 70 min
- Total
- 85 min
- Calories
- 460
Photo: Donald Trung Quoc Don (Chữ Hán: 徵國單) - Wikimedia Commons - © CC BY-SA 4.0 International.(W — CC BY-SA 4.0 · Wikimedia Commons
Kumpir is the most famous street food in Istanbul, where kumpir carts display twenty different toppings for you to choose from. The concept is simple, but the execution relies on details that make all the difference.
Method
-
1
Choosing the Potatoes
Choose extra-large, oblong potatoes of a floury variety like Russet — waxy varieties stay firm and do not mash well. The large size is essential to hold all the fillings.
-
2
Preparation
Scrub the potatoes thoroughly with a brush and dry them completely. Prick them 8–10 times with a fork to let steam escape (without this, they can burst). Rub them with olive oil and sprinkle with coarse salt — the salt draws moisture out of the skin so it gets crispy.
-
3
Baking
Bake them directly on the oven rack (not on a baking sheet) at 200°C for 60 to 75 minutes. The rack allows hot air to circulate around them from all sides, ensuring the skin crisps evenly.
-
4
Testing for Doneness
Insert a thin knife into the thickest part — it must slide in without any resistance. The skin must feel dry and crispy. An undercooked potato will not mash properly.
-
5
Opening and Mashing
Slice the potato lengthwise across the top (without cutting it entirely in half), and gently open it up. Add the butter and shredded cheese, then mash the flesh right inside the skin with a fork until creamy and smooth.
-
6
Heat Is Key
You must do the mashing while the potato is piping hot — the butter and cheese will melt right into the flesh. If it cools down, the cheese won't melt properly and the texture will turn grainy.
-
7
Adding Toppings
Scatter the toppings over the top: sweet corn, pickles, olives, sujuk, and parsley. In Turkey, customers choose from twenty different items — so add whatever you love.
-
8
Serving
Drizzle mayonnaise and ketchup over everything, and serve immediately in a bowl or paper wrapper. Kumpir is eaten with a fork straight out of the skin.
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Tips that actually matter
- Use large, floury potatoes — waxy varieties will not mash smoothly.
- Bake directly on the oven rack rather than a tray so the skin crisps up.
- Coarse salt on the skin draws out moisture and makes it extra crispy.
- Mash the potato flesh while it is piping hot so the cheese melts completely.
- Prick the potatoes with a fork before baking to prevent them from bursting.
People also ask
Which type of potato should I use?
Floury potatoes like Russet — they have high starch and lower moisture, so the flesh becomes fluffy and mashes into a creamy texture. Waxy potatoes stay firm and will not yield the right consistency.
Why isn't the skin getting crispy?
Either you baked them on a baking tray or wrapped them in foil (both trap steam), or you didn't coat them with oil and salt. Bake them uncovered directly on the oven rack, rubbed with olive oil and sprinkled with coarse salt.
What is a good substitute for kaşar cheese?
Mozzarella, mild young Gouda, or mild cheddar — the important thing is that it melts well. Turkish kaşar melts smoothly with a mild flavor, and any good melting yellow cheese gives a very similar result.
Can I bake the potatoes in advance?
You can, but the result is not as good. The skin softens as it cools, and the cheese will not melt properly into cool potato flesh. If you must, reheat the baked potatoes for 15 minutes at 200°C before slicing open and stuffing.
Cook mode
Turkish Kumpir Loaded Baked Potatoes
-
1
Choosing the Potatoes
Choose extra-large, oblong potatoes of a floury variety like Russet — waxy varieties stay firm and do not mash well. The large size is essential to hold all the fillings.
-
2
Preparation
Scrub the potatoes thoroughly with a brush and dry them completely. Prick them 8–10 times with a fork to let steam escape (without this, they can burst). Rub them with olive oil and sprinkle with coarse salt — the salt draws moisture out of the skin so it gets crispy.
-
3
Baking
Bake them directly on the oven rack (not on a baking sheet) at 200°C for 60 to 75 minutes. The rack allows hot air to circulate around them from all sides, ensuring the skin crisps evenly.
-
4
Testing for Doneness
Insert a thin knife into the thickest part — it must slide in without any resistance. The skin must feel dry and crispy. An undercooked potato will not mash properly.
-
5
Opening and Mashing
Slice the potato lengthwise across the top (without cutting it entirely in half), and gently open it up. Add the butter and shredded cheese, then mash the flesh right inside the skin with a fork until creamy and smooth.
-
6
Heat Is Key
You must do the mashing while the potato is piping hot — the butter and cheese will melt right into the flesh. If it cools down, the cheese won't melt properly and the texture will turn grainy.
-
7
Adding Toppings
Scatter the toppings over the top: sweet corn, pickles, olives, sujuk, and parsley. In Turkey, customers choose from twenty different items — so add whatever you love.
-
8
Serving
Drizzle mayonnaise and ketchup over everything, and serve immediately in a bowl or paper wrapper. Kumpir is eaten with a fork straight out of the skin.
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