Turkish
Kumpir
Kumpir is a beloved Turkish baked potato, split open steaming hot and whipped inside with butter and kaşar cheese until creamy. It is served generously topped with colorful pickles, corn, olives, Russian salad, and salçalı sosis just like at Istanbul street stalls.
Watch it madeEat More · 3:14
Ingredients
- Large floury potatoes2, about 350g each
- Olive oil1 tbsp
- Fine salt1 tsp, divided
- Unsalted butter3 tbsp
- Grated Turkish kaşar cheese1 cup
- Cooked corn kernels1/2 cup
- Kornişon pickles, finely chopped1/3 cup
- Sliced black olives1/4 cup
- Turkish Russian salad1/2 cup
- Pickled red cabbage1/3 cup
- Turkish beef sausage or frankfurter, sliced100g
- Tomato paste1 tbsp
- Water1/4 cup
- Ground black pepper1/4 tsp
- Ketchup and mayonnaiseto serve, optional
Method
- Heat the oven to 220°C and place a tray on the middle rack to preheat.
- Scrub the potatoes well, dry them thoroughly, prick each one several times with a fork, rub with olive oil, and sprinkle with half of the salt.
- Place the potatoes directly on the hot tray and bake for 60 to 75 minutes, turning once, until the skins are crisp and a knife slides easily into the center.
- While the potatoes bake, warm a small pan over medium heat, add the sliced sausage, and cook for 2 minutes until lightly browned.
- Stir the tomato paste into the sausage, cook for 30 seconds, then add the water and black pepper and simmer until glossy and lightly saucy.
- Prepare the toppings in separate small bowls: corn, chopped kornişon pickles, olives, Russian salad, pickled red cabbage, and the salçalı sosis.
- When the potatoes are done, transfer them to serving plates and immediately cut each one lengthwise across the top without cutting all the way through.
- Gently squeeze the ends to open each potato, then fluff the hot flesh with a fork while keeping the skin intact.
- Add half the butter, half the kaşar cheese, and a pinch of salt to each potato, then mash and mix inside the skin until the filling becomes smooth, stretchy, and creamy.
- Top each kumpir with corn, pickles, olives, Russian salad, pickled red cabbage, and salçalı sosis.
- Serve hot with a little ketchup and mayonnaise if desired.
Common questions
Can I substitute the kaşar cheese or skip it entirely in kumpir?
Yes. Mild mozzarella, cheddar, or gouda work if you can’t find kaşar. For a closer Turkish flavor, use a meltable, not-too-sharp cheese. You can skip it, but the filling will be less rich and creamy.
How do I time the potatoes so they’re ready at the same time as the toppings?
Bake the potatoes first, then cook the sausage and prep toppings while they’re in the oven. A large floury potato usually needs 60–75 minutes at 220°C, so start toppings around the 45-minute mark.
What are the most common mistakes when making kumpir?
The biggest mistakes are underbaking the potato, not drying it before oiling, and cutting it too soon. Also avoid overloading with wet toppings, which makes the filling soggy. The potato should be fully fluffy inside before mashing.
How should I store leftover kumpir ingredients?
Store baked potatoes, sausage, and each topping separately in airtight containers. Refrigerate within 2 hours. Potatoes keep 3–4 days, sausage 3 days, and chopped toppings about 2–3 days. Reheat potatoes in the oven for best texture.
What is the best way to serve kumpir so it stays hot and crisp?
Serve the potatoes immediately after cutting and mashing the insides, then add butter, cheese, and toppings right away. Keep toppings in small bowls and spoon on only what you’ll eat immediately, so the skin stays crisp longer.