This Turkish version of Jacket Potato is a hearty snack that is not only quick to prepare, but it can also serve as an exciting dish to serve your guests for those of you who don’t like to cook.
Impressing house guests can be hard at times, but with this Kumpir recipe, you’ll get a dish out in no time, and your guests will leave wanting more. The best part is you don’t even have to be a Master Chef to master this recipe.
Ingredients (serves 2):
- Two large potatoes
- 1 Turkish Sausage
- Pickled Cabbage, cooked and minced
- Chopped Pickles
- Sliced Beets or Canned Beetroot
- Canned sweet corn
- Black Olives, pitted
- Shredded Mozzarella Cheese
- Cheddar Cheese
- Four teaspoons of butter
- Salt and pepper to taste
- Preheat your oven to 200C. Brush your potatoes with olive oil and wrap them neatly using an aluminium foil. Place the potatoes on a baking sheet and bake your potatoes for about 40 minutes to an hour depending on the size of your potatoes. Your potatoes are ready when you can stick a fork into them easily.
- Unwrap your potatoes and place them back on the baking sheets. Bake for another 5 minutes until the skin is crispy.
- Once the potatoes are baked with crispy skin, remove them from the oven and let it chill for a minute or two before cutting them into halves. Use a fork to fluff up the potato. Take note that the potato would still be hot and the steam can burn your fingers.
- In a separate bowl, mix the butter with a pinch of salt. Add Mozzarella and Cheddar Cheese gradually into the mixture until you get a gooey consistency.
- To serve, layer the cheese mixture on the fluffed potatoes and arrange the olives, sweet corn, beetroots, pickles, pickled cabbage and Turkish sausage. You can drizzle mayonnaise, sour cream, mustard or ketchup on the toppings or you can have the Kumpir as it is. Serve immediately.
- To ensure you get the best potatoes, use starchy potatoes like the Russet, Golden Wonder, King Edwards or Wilja potatoes.
- Other toppings you can use for your Kumpir includes Tortilla Chips, roasted red pepper, fresh mozzarella cheese, green olives, tomatoes, carrots and Sauerkraut.
- You can choose not to eat the potato skin, but if you do it right, the skin can be the best part of the dish.