Loaded Turkish Baked Potato — Kumpir
Istanbul Ortakoy-style loaded baked potato whipped with kasar and butter inside the skin, then piled high with sucuk, olives, corn, pickled cabbage, and Russian salad, finished with mayo, ketchup, and parsley.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 220C. Pierce both potatoes all over with a fork, rub with olive oil and half the salt (1 tsp). Slice sucuk into 5mm rounds, halve lemons, chop parsley. Lay potatoes on oven rack with a tray below.
Roast
Roast potatoes at 220C for 60 minutes until skin crisps deep golden and flesh is fully fork-tender at centre, puffing slightly when squeezed at sides. While potatoes roast, heat a dry skillet over medium-high heat 1 minute, add sucuk in single layer 3-4 minutes turning, until edges crisp and red oil releases. Lift onto paper towel.
Build 1
Off heat 5 minutes, slice each potato lengthwise without cutting through and push ends together until cavity opens fully. Cube butter and grate kasar over steaming flesh inside skin of each potato.
Build 2
Off heat 2 minutes, mash butter and kasar into hot potato flesh with a fork inside skin until smooth, creamy, and evenly seasoned with remaining salt (1 tsp) and pepper.
Build 3
Off heat 1 minute, pile sucuk, sweetcorn, olives, pickled cabbage, and Russian salad across whipped potato in distinct sections on each potato, packing toppings high above rim.
Glaze
Off heat 30 seconds, drizzle mayonnaise and ketchup in zigzag stripes across toppings, scatter cornichons so every spoonful catches different topping.
Plate
Lift kumpirs onto warm plates, scatter parsley and pul biber across loaded tops, finish with generous squeeze of lemon, serve immediately while steaming hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.