Turkish · Dinner
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.
$$
20 minsPrep
65 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
758Calories
28gProtein
48gFat
62gCarbs
8gSugar
6gFiber
1420mgSodium
82mgChol
Goes well with
Mexican LagerMexican Lager — A crisp, refreshing beer...
local
Bomonti FiltresizBomonti Filtresiz — A refreshing pairing...
international
Instructions
1
Prep
Heat oven to 220C. Pierce both potatoes all over with a fork, rub with olive oil and 1 tsp salt. Slice sucuk into 5mm rounds, halve lemons, chop parsley. Lay potatoes on oven rack with a tray below.
2
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.
3
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.
4
Build 2
Off heat 2 minutes, mash butter and kasar into hot potato flesh with a fork inside skin of each potato until smooth, creamy, and evenly seasoned with remaining 1 tsp salt and pepper.
5
Build 3
Off heat 1 minute, divide sucuk, sweetcorn, olives, pickled cabbage, and Russian salad between both potatoes, piling toppings in distinct sections high above rim.
6
Glaze
Off heat 30 seconds, drizzle mayonnaise and ketchup in zigzag stripes across toppings on each kumpir, scatter cornichons so every spoonful catches different topping.
7
Plate
Lift kumpir 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 large baking potatoes
- 200g (7.1 oz) kasar cheese
- 80g (2.8 oz) unsalted butter
- 120g (4.2 oz) sucuk Turkish sausage
- 120g (4.2 oz) sweetcorn kernels
- 80g (2.8 oz) black olives
- 120g (4.2 oz) pickled red cabbage
- 160g (5.6 oz) Russian salad
- 60g (2.1 oz) mayonnaise
- 60g (2.1 oz) ketchup
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 1 tsp pul biber Aleppo flakes
- 20 ml extra-virgin olive oil
- 20g (small handful) flat-leaf parsley
- 2 lemons
- 60g (2.1 oz) cornichons