Kumpir (Kumpir) — Turkish Loaded Baked Potato Street-Food Style

• 4Russet potatoes (large, 350 g each) (Choose evenly sized potatoes for consistent baking.)
• 20 mlOlive oil (For rubbing the skins.)
• 6 gFine salt (For seasoning the skins and interior.)
• 80 gUnsalted butter (Adds the classic creamy texture.)
• 160 gKashar cheese, grated (Use aged kashar if available; it melts smoothly.)
• 60 mlWhole milk (Helps loosen the potato for a fluffy mash.)
• 2 gBlack pepper, freshly ground (About 1 tsp.)
• 160 gCooked sweet corn kernels (canned or boiled) (Drain well if canned.)
• 160 gCooked chickpeas (canned or boiled) (Rinse and drain if canned.)
• 80 gGreen olives, sliced (Pitted.)
• 120 gDill pickles, diced (Keep pieces small for easy mixing.)
• 120 gRoasted red peppers (jarred), diced (Drain and pat dry.)
• 200 gCarrot and cabbage salad (store-bought or homemade) (A lightly mayo-based salad is common in street stalls.)
• 160 gTurkish sausage (sucuk), pan-seared and diced (Adds smoky garlic heat; omit for vegetarian.)
• 60 gMayonnaise (About 4 tbsp.)
• 60 gKetchup (About 4 tbsp.)
• 20 mlHot sauce (About 4 tsp; adjust by choosing mild or hot style.)
• 10 gFresh parsley, chopped (About 2 tbsp chopped.)

Instructions

1. 1

   Heat the oven to 220°C (425°F) and position a rack in the center. Scrub the potatoes thoroughly, dry them completely, then prick each potato 8–10 times with a fork so steam can escape during baking.

2. 2

   Rub each potato with olive oil, then sprinkle the skins evenly with the measured salt. Place the potatoes directly on the oven rack with a tray underneath to catch drips, and bake for 70–85 minutes until the skins feel crisp and a skewer slides in with no resistance.

3. 3

   While the potatoes bake, prepare the toppings so service is fast and the potato stays hot. Dice pickles and roasted peppers, slice olives, drain corn and chickpeas well, and pan-sear the sucuk over medium heat for 4–5 minutes until browned, then dice it into small pieces.

4. 4

   Warm the butter and milk together in a small saucepan just until the butter melts and the mixture is hot, not boiling. Keeping this mixture warm helps the potato interior turn fluffy and creamy instead of cooling and turning dense.

5. 5

   Remove the potatoes from the oven and let them rest for 3 minutes so the steam settles slightly. Slice each potato lengthwise down the center, leaving the bottom intact, then use a fork to fluff and loosen the interior without tearing the skins.

6. 6

   Add 20 g butter, 40 g grated kashar, and 15 ml warm milk to each potato, then mash vigorously with a fork until the inside looks pale, stretchy, and airy. Season each with a pinch of the black pepper and mix again so the cheese melts fully into the potato.

7. 7

   Build each kumpir by adding measured portions of corn, chickpeas, olives, pickles, roasted red pepper, and carrot-cabbage salad, plus sucuk if using. Finish with 15 g mayonnaise, 15 g ketchup, and 5 ml hot sauce per potato, then top with parsley and serve immediately while the interior is still elastic and hot.