Kumpir (Turkish Baked Potatoes)

Kumpir, Turkey’s beloved street food, are generously stuffed baked potatoes with irresistibly creamy interiors. This version is packed with garlicky sautéed mushrooms and peppers, sweet corn, and punchy quick-pickled red cabbage for the perfect balance of flavors and textures!

Prep – 20 minutes mins
Cook – 1 hour hr 10 minutes mins
Serves – 4

Ingredients  

For the Pickled Red Cabbage

• ▢ 4 1/2 ounces shredded red cabbage (a heaped cup)
• ▢ 2 tablespoons red or white wine vinegar (cider vinegar will also work)
• ▢ 1/2 teaspoon sea salt or kosher salt

For the Potatoes

• ▢ 4 baking potatoes (about 2 pounds), scrubbed
• ▢ 3 tablespoons extra virgin olive oil
• ▢ sea salt or kosher salt
• ▢ 8 ounces cremini mushrooms, halved and sliced
• ▢ 1 red bell pepper, sliced
• ▢ 4 garlic cloves, finely chopped
• ▢ 1/3 cup green olives, pitted and sliced
• ▢ freshly ground black pepper
• ▢ 1 tablespoon lemon juice
• ▢ flat-leaf parsley, finely chopped
• ▢ Aleppo pepper (optional)
• ▢ 4 tablespoons salted butter
• ▢ 1/3 cup grated medium cheddar cheese (about 3 ounces)
• ▢ 1 cup cooked or defrosted corn kernels

Instructions 

• Make the Pickled Red Cabbage. Combine the shredded cabbage, vinegar, and salt in a bowl. Grasp and squeeze the cabbage to massage the salt and vinegar in for a minute. Cover and leave in a cool place for at least 1 hour, stirring a few times. You can prepare this ahead and keep it covered in the refrigerator for 1 to 2 weeks in a sealed jar.
• Prep the potatoes. Place a rack at the center of the oven and preheat it to 425°F, using a convection setting if possible. Use a fork to prick the skin of each potato in 6 places. Rub the exterior of each potato with a little olive oil and sprinkle them with salt. Wrap each one in aluminum foil.
• Bake the potatoes. Place the foil-wrapped potatoes on a baking sheet and bake them, turning them over halfway through the cooking time, for 1 hour. Remove and discard the foil, then return them to the oven to bake for a further 10 minutes until crispy and fully cooked. Using oven gloves, carefully insert the tip of a paring knife to check whether the potato flesh is tender all the way through; if not, cook for another 5 to 10 minutes. Remove and let cool for a few minutes.
• Sauté the mushrooms. Meanwhile, heat 4 tablespoons of olive oil in a large, wide pan over a medium–high heat, add the mushrooms, season with salt and pepper, and sauté for 5 minutes, stirring continuously. They will soften and start to brown a little. Using a slotted spoon, transfer the cooked mushrooms to a plate.
• Sauté the peppers and olives. Add 2 tablespoons of oil to the pan and stir in the bell pepper. Sauté for 4 minutes, stirring often, then add the garlic, olives, and sautéed mushrooms, and season with black pepper. Be mindful of adding extra salt as olives are already salty. Combine well and cook for a further 3 minutes. Add the lemon juice and mix well. Remove the pan from heat and sprinkle with chopped parsley and Aleppo pepper, if you like. Set aside.
• Mash and season the potatoes. Once the potatoes are cool enough to handle but still hot, slice each potato lengthways through the middle, taking care to not to cut all the way through. Gently push the sides of the potato to gently open each one up. Fluff up the potato flesh with a fork then add a tablespoon of butter to each potato, season with salt and pepper to taste and mash really well (take care not to break the potato skin). Divide the grated cheese among the potatoes and mash again until smooth and creamy.
• Add toppings and serve. Top each potato with the garlicky mushrooms, peppers, and olives, sprinkle with the corn kernels and some quick-pickled red cabbage and serve immediately.

Notes

• Note: The potato flesh needs to be hot to be mashed well, so use an oven glove if necessary to hold the potato in one hand while using the other hand to mash the insides with a fork.
• Make Ahead: Many elements of this kumpir recipe can be prepared ahead of time. You can prepare the garlicky mushroom mixture and pickled red cabbage, as well as any of the additional topping ideas mentioned above.

Nutrition

Calories: 480.5kcal
Carbohydrates: 52.9g
Protein: 10.3g
Fat: 27.7g
Saturated Fat: 10.9g
Polyunsaturated Fat: 2.2g
Monounsaturated Fat: 12.7g
Trans Fat: 0.5g
Cholesterol: 39.5mg
Sodium: 727mg
Potassium: 1370.9mg
Fiber: 5.7g
Sugar: 6.8g
Vitamin A: 1796.9IU
Vitamin C: 71.5mg
Calcium: 137.7mg
Iron: 2.8mg