35 minRed lentil soup
A smooth everyday soup of red lentils, carrot and potato, finished with cumin butter.
Easy · 35 min
Kumpir (Baked Potato)
A delicious snack of baked potatoes filled with butter, cheese and assorted sauces.
- Prep
- 15 min
- Cook
- 60 min
- Time
- 75 min
- Servings
- 2
- Calories
- 350
- Level
- Easy
- Heat
- Gentle heat
- Region
- turkish
- Vegetarian
Servings2
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 2 large potatoes (300‑350 g each)
- 2 tbsp butterInstead: olive oil
- 100 g grated cheddar cheese
- 3 tbsp sour cream
- 2 tbsp canned corn kernels
- 5 black olives, sliced
- 2 green onions, finely chopped
- 1 tbsp ketchup
- 1 tbsp mayonnaise
- Salt and pepper
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Preheat the oven to 200 °C and wrap the potatoes in foil, baking for 60 minutes.
- 2
Remove from the oven, let cool slightly, then cut a slit on top of each potato.
- 3
Scoop out the flesh and mash it with butter, cheese and a pinch of salt.
- 4
Return the mixture to the potato skins and top with sour cream, corn, olives, green onions, ketchup and mayo.
- 5
Serve hot and enjoy.
Note. Pierce the potatoes with a fork before baking to ensure even cooking and a crisp skin.
Questions
What type of potato works best for Kumpir?
Starchy potatoes like Russet or Idaho are ideal because they become fluffy when baked.
Can I make a vegan version of Kumpir?
Yes, substitute butter and cheese with vegan margarine and plant‑based cheese for a fully vegan dish.
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