- Prep
- 15 min
- Cook
- 75 min
- Total
- 90 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 60 g
- 150 g
- 60 ml
- 100 g
- 150 g
- 60 g
- 80 g
- 60 ml
- 60 ml
- 1 tsp
- ½ tsp
Process
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Preheat the oven to 200°C. Scrub the russet potatoes well and dry them completely. Prick each potato several times with a fork.
Rub the potatoes all over with a little salt and place them directly on the oven rack. Bake for 60–75 minutes, until the skin is crisp and a skewer slides in with no resistance.
While the potatoes bake, prepare the toppings: slice the sucuk into thin rounds, drain the sweet corn, slice the green olives, dice the dill pickles, dice the tomatoes, and thinly slice the red onion.
In a small pan over medium heat, cook the sucuk slices for 2–3 minutes until lightly browned and fragrant. Set aside.
When the potatoes are done, remove them from the oven and let them cool for 5 minutes. Slice each potato lengthwise through the top, being careful not to cut all the way through. Open it up and scoop the flesh into a bowl, leaving a 1 cm shell.
Mash the potato flesh with the unsalted butter, grated kashkaval cheese, warm whole milk, salt, and black pepper until smooth and creamy.
Spoon the mashed potato mixture back into the potato shells, packing it lightly. Top each potato with the cooked sucuk, sweet corn, green olives, dill pickles, tomatoes, and red onion.
Drizzle with ketchup and mayonnaise if desired. Serve immediately while hot.
Kitchen notes
Kitchen notes
- The most common mistake is underbaking the potatoes. They must be fully tender inside before scooping; otherwise the mash will be lumpy. A skewer should slide in with no resistance.
- Do not wrap the potatoes in foil. Baking them directly on the rack gives the skin a crispy texture that contrasts with the soft filling.
- Warm the milk before mashing; cold milk can make the potatoes gluey. Add it gradually and mash until smooth.
- If you want to make ahead, bake the potatoes and prepare the toppings, then reheat the potatoes in a 180°C oven for 10 minutes before filling.
Substitutions
- sucuk→halal beef sausage or smoked turkey
- kashkaval cheese→mild cheddar or mozzarella
- whole milk→oat milk or lactose-free milk
- unsalted butter→olive oil or vegan butter
Storage & reheating
Store leftover kumpir components separately in airtight containers in the refrigerator for up to 3 days. The mashed potato filling can be kept in a covered bowl. To reheat, place the potato shells in a 180°C oven for 10–12 minutes, then fill with the mashed potato and toppings. Do not microwave the assembled kumpir as the toppings will become soggy. The baked potatoes can also be frozen before filling for up to 2 months; thaw overnight in the fridge and reheat in the oven.
FAQ
The questions we get asked most
Why did my kumpir potatoes turn out dry and crumbly?
Dry potatoes usually mean they were overbaked or not enough butter and milk were added. Bake just until a skewer slides in easily, then mash with the full amount of butter and warm milk. Adding the milk gradually and mashing while hot gives a creamy texture.
Can I use a different type of potato for kumpir?
Russet potatoes are ideal because of their high starch content, which gives a fluffy interior. Yukon Gold or other all-purpose potatoes work but will be creamier and less fluffy. Avoid waxy potatoes like red potatoes, as they become gluey when mashed.
How do I know when the potatoes are fully baked?
The skin should be crisp and wrinkled, and a skewer or thin knife should slide in with no resistance. You can also squeeze the potato with a clean towel; it should feel soft and give easily. If it feels firm, bake for another 10 minutes.
Can I prepare kumpir ahead of time for a party?
Yes. Bake the potatoes and prepare all toppings up to 1 day in advance. Store the potatoes in the refrigerator and the toppings in separate containers. Reheat the potatoes in a 180°C oven for 10–12 minutes, then assemble just before serving.
Is kumpir gluten-free?
The base recipe is gluten-free if you use gluten-free sucuk and check that the ketchup and mayonnaise are gluten-free. Some brands of sucuk and condiments may contain gluten, so always read labels. The potatoes, cheese, vegetables, and butter are naturally gluten-free.
What are the traditional toppings for kumpir?
Classic Turkish kumpir toppings include grated cheese, butter, sweet corn, pickles, olives, tomatoes, red onion, and sliced sucuk. Ketchup and mayonnaise are common drizzles. You can also add peas, carrots, or Russian salad.
Can I make kumpir without cheese?
Yes, you can omit the cheese or replace it with a dairy-free alternative. The mashed potato will still be creamy from the butter and milk. If you skip cheese, add an extra tablespoon of butter for richness.
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