Middle Eastern

Kumpir

Name: Kumpir
Prep time: 10 min
Cook time: 1 h 12 min
Total time: 1 h 22 min
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 1 large floury baking potato; 1 tsp olive oil; 1 tsp coarse sea salt; 15 g butter; 30 g kaşar cheese; 2 tbsp tinned sweetcorn; 1 tbsp cooked garden peas; 1 pickled gherkin; 25 g sucuk; 3 black olives; 1 tsp mayonnaise; 1 pinch black pepper; 1 tsp ketchup; 1 tsp flat-leaf parsley

The Turkish street-food baked potato: a big floury potato baked until fluffy, split open and mashed inside its skin with butter and kaşar cheese, then piled high with sweetcorn, pickles, olives and sucuk and finished with mayonnaise and ketchup.

Lunch & dinner Under 400 kcal

82 min10 prep · 72 cookEasy391 kcalper serving

Method

Heat the oven to 200C (fan 180C). Scrub 1 large floury potato under cold water and dry it well, then prick it all over with a fork so steam can escape.
Rub the skin with 1 tsp olive oil and 1 tsp coarse sea salt, wrap the potato in foil and bake on the middle shelf for 70 minutes. It is ready when a skewer pushed into the centre meets no resistance and the skin feels loose.
While the potato bakes, put 25 g sliced sucuk in a small dry frying pan over medium heat and cook for 2 minutes, turning once, until the edges curl and the fat runs. Lift onto kitchen paper.