Have you ever heard about Turkish-style kumpir before? Note this kumpir recipe somewhere, because you are about to meet an irreplaceable one.
We serve 2 recipes in this article. One is the classic version and the other is for vegans only. Take your places, here we go…
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Amazing Turkish Potato Kumpir Recipe
Large potatoes cooked in the oven for a long time… We know very few things that are more delicious than them. And imagine stuffing these potatoes with your favorite foods. Melted cheeses, butter, garnishes and sausage mixes. What else are we putting in? There are no limits to this recipe.
Include anything you crave, cut everything you don’t like. So, what about vegans? In this recipe, we thought of them too and found the vegan ways. Looking forward to meeting you with all the details in the rest of the article.
Vegan Kumpir Recipe (2 Servings)
Let’s start with the vegan version. Follow our step-by-step guide for this perfect, high-calorie recipe that will keep you in mind for a long time.
Net Carb: 79g
Total Fat: 20g
Potatoes (2 nos, large-size)
Vegan butter (2 tablespoons)
Vegan cheese (3/4 cup)
Boiled corn (3 tablespoons)
Olive (1/2 cup, pitted)
Pickle (4 nos)
Vegan mayo (optional)
You must choose potatoes that are large and good-looking then make sure to wash them well.
Dry with a paper towel and allow them to dry thoroughly.
Wrap them with parchment paper.
Now wrap it again with aluminum foil and preheat the oven to 200 degrees.
Place the wire rack on the lowest shelf of the oven.
Place the wrapped potatoes on the wire rack.
Turn one of your baking trays upside down and place it on the potatoes.
The potatoes will stay between the wire rack and the tray, but make sure there is space. (We do this because the potatoes should take the shape we want. The baking tray will apply light pressure to the potatoes).
Bake the potatoes for 90 minutes.
After 90 minutes, take it out of the oven, get rid of the wrapped paper, cut vertically in the middle.
Fill it with as much butter as you want.
After adding the butter, mash the inner parts with the cheese.
Tip: After opening the middle part of the potatoes, you should immediately crush the inner part with a fork gently and then add butter and grated cheese to it.
Then take your kumpir on a plate and add your desired ingredients to it. If you want, you can add mayo and ketchup to the top. Bon Appetit!
Tip: Do not feel limited about the ingredients list. You can also add finely chopped purple cabbage, pickled beetroot, fried tofu or your favorite greens.
Classic Kumpir Recipe (2 Servings)
Here is a recipe for a sausage and butter-baked potato kumpir. Add any extra ingredients you want and feel free to cut anything you don’t like from the ingredient list.
Net Carb: 84g
Total Fat: 65g
Potatoes (2 nos, large-size)
Pickle (4 nos)
Olive (2 tbsp, pitted)
Picked salad garnish (1 cup)
Boiled corn (1 cup)
Sausage (1 cup, chopped and fried)
White cheddar cheese (1 cup, shredded)
Butter (2 tablespoons)
Wash the potatoes well.
Dry, wrap first in parchment paper and then in aluminum foil.
Place on the wire rack of the preheated oven and bake until tender (90 minutes in the oven set at 200 degrees will work).
Tip: To keep the potatoes moist, run the oven on the fanless program.
Prepare the garnishes while the potatoes are baking.
Drain the garnish and keep it in a bowl. If you are going to use canned corn, drain and wash them too.
Chop the pickles into small pieces.
Fry the sauces and mix them all gently.
When the potatoes are baked, take them out of the oven.
Cut it in half and open it.
With the help of a spoon, take out only the insides, leaving the potatoes on the edges, and put them inside in a bowl.
These are the extra meat off the potato and they can make excess in your baked potato. That’s why we won’t be using them for this recipe.
We will use the potato-like bowl. Add butter, a pinch of salt and grated white cheddar cheese to the inside and mix until the butter and cheddar cheese melt.
Tip: Mash the inside of baked potatoes with cheese and butter without wasting time. Otherwise, it will lose its consistency as it cools.
Place the garnish mix you prepared in the middle of the potato. Add mayo and ketchup on top if desired. Serve hot.