Kumpir - Turkish Street Food Style Jacket Potato - Kumpir is a popular Turkish street food (It is especially popular in Istanbul) and it is the Turkish version of a Jacket Potato. In this recipe the inside of the Potato is mashed with Butter and Cheese to make it creamy whilst the skin remains intact and slightly crispy. It is then topped with fillings such as Kisir, Black Olives, Corn, Turkish Sausage (Sucuk), Sour Cream, Pickles and other toppings.
Kumpir
Like any Jacket Potato, you can of course add your favourite toppings and sauces to this recipe.
I love a Jacket Potato and over the years we have perfected the recipe to make a Jacket Potato that is as good as any Jacket Potato vendor out there!
The Jacket Potatoes we are used to are super crispy on the outside and creamy, tender, fluffy and buttery on the inside.
The Potato Skin in this Turkish version is not as crispy but still utterly delicious. These Potatoes are baked in aluminum foil so they steam meaning the skin isn't as crisp but the insides become super creamy.
The Turkish version of Jacket Potato reminds me of twice baked Potatoes or Potato Skins where Potatoes are baked till the skin is crisp and the flesh is tender. The flesh is then scooped out and mashed with Cheese, Butter, Cream and other fillings such as Chives, Corn, Meat. This is then packed back into the skin of the Potato before being baked again to create a dreamy Potato.
In Turkey, this popular street food comes with the option to add a selection of toppings. You can choose from an array of fillings and add your favourite Sauce on top too!
Here is how I make Jacket Potatoes in an Air Fryer.
If you are a fan of Turkish Street Food, why not try our Simit recipe or our Pide recipe.
Ingredients in Turkish Kumpir Recipe
For the full recipe with measurements, scroll to the recipe card at the bottom of the page:
Baking potatoes
I like to use large floury Potatoes that are a similar size to each other. Good options are Maris Piper, King Edwards or Russet Potatoes.
Olive Oil
Or any Oil of your choice. This makes the skin crispy because it helps the Salt (which draws out moisture from the skin) adhere to the Potatoes.
Salt and Pepper
For crispy Skin and flavour. Potatoes can take a generous amount of Salt so don’t be shy when adding Salt.
Butter
I use salted Butter.
Cheese
A good strong Cheddar Cheese is my preference. You can also use Mozzarella Cheese or your favourite Cheese that will melt.
Common Toppings
You can add various fillings such as:
More Cheese!, Chives, Spring aka Green Onions, Corn, Kisir, Pickles - Pickled Red Cabbage, Dill Pickles or Red Onions work well, Olives, Suzuk.
How to make it
Scrub the Potatoes clean and dry each one.
Prick the Potatoes all over several times.
Coat Potatoes in Oil, Salt, and ground Black Pepper.
Wrap each Potato in foil and cook at 220°C / 430°F (200°C fan)/Gas Mark 7 for 60 minutes.
Then very carefully remove the foil. Return the Potatoes to the Oven and bake for 15 more minutes or until you can pierce easily with a knife.
Again carefully (you may want to use a tea towel at this stage), slice each Potato in half lengthways (not all the way through), then fluff the Potato flesh with a fork and a tablespoon of Butter.
Season each Potato well and add grated Cheese. Then fluff again, until mixed together.
Add your favourite toppings and enjoy!
Top Tips
- You can speed up the cooking by using a microwave to semi-cook the potatoes. Then transfer to the oven to finish cooking and crisp up. Microwave for 5 minutes for one potato - add 2 minutes extra per Potato. Carefully coat in the Oil and cook for 30 minutes in foil and 10 minutes minus the foil.
- Choose large Potatoes that are even in size so they cook evenly.
- The middle of the Potato has to be hot in order to mash the inside of the Potato but you need to be careful when handling them so use a tea towel or gloves.
How to Make Ahead
Make your toppings in advance and have them ready for up to 2 days in advance in the fridge. The Potatoes are best baked fresh.
Leftovers
Store leftovers in an airtight container for up to 2 days.
More Turkish Recipes:
Turkish Breakfast Spinach Eggs
Menemen with Feta - Turkish Scrambled Eggs
Turkish poached eggs in yogurt - Cilbir
Turkish Pide (Minced Meat and Cheese) - Turkish Pizza
Turkish Simit - Turkish Sesame Bagel Bread
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Kumpir - Turkish Street Food Style Jacket Potato
Ingredients
- 4 large Potatoes Maris Piper ,King Edwards, Russet
- 4 heaped tbsp Butter
- 3 tablespoon Oil Olive, Avocado, Veg
- Salt and Pepper
- 100 g Mature Cheddar Grated
Toppings - Add your favourites (Some Suggestions below)
- Corn
- Pickles - Cabbage, Dill, Onion
- Olives
- Kisir
- Sucuk
- Chives or Spring Onions
- Sour Cream
Instructions
- Scrub the Potatoes clean and dry each one. Prick all over several times.
- Coat Potatoes in Oil, Salt, and ground Black Pepper.
- Wrap each Potato in foil and cook at 220°C / 430°F (200°C fan)/Gas Mark 7 for 60 minutes.
- Then very carefully remove the foil. Return the Potatoes to the Oven and bake for 15 more minutes or until you can pierce easily with a knife.
- Again carefully (you may want to use a tea towel at this stage), slice each Potato in half lengthways (not all the way through), then fluff the Potato flesh with a fork and a tablespoon of Butter.
- Season each Potato well and add grated Cheese. Then fluff again, until mixed together.
- Add your favourite toppings and enjoy!
Notes
Common Toppings
You can add various fillings such as: More Cheese!, Chives, Spring aka Green Onions, Corn, Kisir, Pickles - Pickled Red Cabbage, Dill Pickles or Red Onions work well, Olives, Suzuk.Top Tips
- You can speed up the cooking by using a microwave to semi-cook the potatoes. Then transfer to the oven to finish cooking and crisp up. Microwave for 5 minutes for one potato - add 2 minutes extra per Potato. Carefully coat in the Oil and cook for 30 minutes in foil and 10 minutes minus the foil.
- Choose large Potatoes that are even in size so they cook evenly.
- The middle of the Potato has to be hot in order to mash the inside of the Potato but you need to be careful when handling them so use a tea towel or gloves.
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