Kumpir - Turkish Street Food Style Jacket Potato
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.
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.
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.Nutrition
Calories: 487kcalCarbohydrates: 65gProtein: 13gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 27mgSodium: 192mgPotassium: 1573mgFiber: 8gSugar: 3gVitamin A: 283IUVitamin C: 73mgCalcium: 221mgIron: 3mg
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