Kumpir

Ingredients

• 4 largepotatoes
• 100 ggrated Cheddar
• 80 gbutter
• as neededextra-virgin olive oil, for greasing
• to tastesalt
• to tastepepper
• 150 mlsour cream
• 100 gmayonnaise
• 150 gbulgur
• 350 mlwater
• to tastespiced tomato sauce
• 100 gdiced cooked ham
• 80 gpitted black olives
• 1spring onion
• 120 gshredded cheese

Instructions

1. 1

   Prepare the potatoes

   Choose four large potatoes of similar size. Rinse and dry them, then rub with olive oil. Prick each potato all over with a fork, wrap it in foil to keep the flesh moist, and place on a baking tray.

2. 2

   Bake until tender

   Bake in a preheated oven at 200°C for about 50–60 minutes, depending on the size of the potatoes. They are done when the centre reaches about 99°C. Remove them from the oven and unwrap them.

3. 3

   Crisp the skins

   Return the unwrapped potatoes to the oven for 5 minutes so the skins can turn golden and crisp. Leave them to cool slightly, then cut each lengthways without cutting through the base.

4. 4

   Scoop the flesh

   Take care, as the centres will still be very hot. Scoop out the flesh with a spoon, leaving a thin layer inside each skin to form a sturdy shell.

5. 5

   Mash with butter

   Put the potato flesh in a bowl and add the butter in pieces. Season with salt and pepper, then whisk thoroughly until the mixture is smooth, creamy and stretchy.

6. 6

   Fill the shells

   Spoon the buttery potato mixture back into the potato shells. To prepare the bulgur topping, bring 350 ml water to the boil in a saucepan, reduce the heat and add the well-rinsed bulgur.

7. 7

   Cook the bulgur

   Cover and simmer for about 10 minutes, stirring often to stop it sticking. The bulgur should absorb all the water; if any remains after 10 minutes, cook for a few minutes longer.

8. 8

   Season the bulgur

   When cooked, leave the bulgur covered in the pan for a further 10 minutes. Stir in spiced tomato sauce to taste and set aside.

9. 9

   Mix the creamy sauce

   In a separate bowl, mix the sour cream and mayonnaise with salt and white pepper. Set the sauce aside.

10. 10

    Add the toppings

    Warm the filled potatoes in the oven for a few minutes. Top with chopped olives, diced ham, sliced spring onion, the sour-cream and mayonnaise sauce, tomato bulgur and shredded cheese. You can use other toppings to suit your taste.

What is kumpir?

Kumpir is a Turkish street-food dish built around a large baked potato, split open and mixed with butter until the flesh is soft and creamy. It is known for its generous selection of toppings, which can be varied to suit the cook.

This version combines tomato-seasoned bulgur with ham, olives, spring onion, a sour-cream and mayonnaise sauce, and cheese. The contrast between the warm potato and toppings with different savoury, tangy and creamy notes makes it a filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 965 calories, 28g protein, 101g carbs, 55g fat.

The potato and bulgur supply most of the carbohydrates, while butter, mayonnaise, sour cream and cheese contribute much of the fat. The ham and cheeses add protein, alongside smaller amounts from the bulgur and potato. Balance the plate with a generous salad or other fresh vegetables alongside the potato.

Choose and bake the potatoes

Similar sizes: Pick four large potatoes of roughly the same size so they are likely to finish baking at about the same time.

Foil and crisping: The foil helps keep the insides moist during the longer bake. Unwrapping the potatoes and returning them to the oven for 5 minutes gives the skins a chance to crisp.

Keep the potato shells intact

Cut carefully: Make a lengthways slit without cutting through the bottom, so the potato stays together as a shell for the filling.

Leave a lining: Scoop out the flesh while leaving a thin layer against the skin. The flesh is very hot, so use a spoon and take care while handling the potatoes.

Make the filling creamy

Butter first: Add the butter to the potato flesh while it is still warm, then whisk until smooth and creamy. Season the mash before returning it to the shells.

Gentle handling: Keep the shells supported as you fill them, and avoid pressing the mash down too firmly. This helps retain their shape for the toppings.

Cook the bulgur evenly

Rinse well: Rinse the bulgur before adding it to the boiling water, as directed, then cover the pan and simmer gently.

Check the pan: Stir often so the grains do not stick to the bottom. Once the water is absorbed, let the bulgur stand covered for 10 minutes before mixing in tomato sauce.

Layer on the toppings

Creamy sauce: Mixing sour cream with mayonnaise makes a cool, tangy topping to spoon over the hot potatoes.

Finish last: Add the olives, ham, spring onion, bulgur, sauce and cheese after warming the filled potatoes. This keeps the toppings distinct and lets the cheese meet the heat of the potato.

Serve it as a meal

The potato, bulgur and toppings make this a substantial dish on its own. For a fresher counterpoint, serve it with a simple green salad or sliced vegetables.

Set out extra toppings separately if you want everyone to adjust their own potato. The recipe also allows for other toppings in place of the ones listed.

Recipe notes & tips

• Choose potatoes of similar size to help them bake evenly.
• Prick the potatoes before wrapping them so steam can escape during baking.
• Leave a thin layer of flesh inside each potato to support the filling.
• Stir the bulgur regularly during its covered simmer to prevent it sticking.
• Let the bulgur rest covered for 10 minutes before adding the tomato sauce.
• Take care when scooping the hot potato flesh and filling the shells.

Variations

• Extra vegetables: Add chopped vegetables of your choice among the toppings.
• Skip the ham: Leave out the cooked ham for a meat-free topping selection.
• Change the olives: Use a different type of pitted olive if preferred.
• Adjust the sauce: Add spiced tomato sauce to the bulgur gradually until it tastes right to you.
• Choose your cheese: Use a different shredded cheese for the final topping.

Common mistakes to avoid

• Uneven potato sizes: Larger potatoes may need longer; choose similar sizes and check the centre for doneness.
• Cutting through the base: Leave the bottom intact so the potato skin can hold the filling.
• Scooping too close to the skin: Keep a thin lining of potato flesh inside each shell.
• Skipping the bulgur stir: Stir often during simmering to stop it catching on the pan.
• Adding waterlogged bulgur: If water remains after 10 minutes, cook for a few minutes longer before resting.
• Overfilling fragile shells: Spoon the mash and toppings in carefully to keep the potato intact.

How to store

Store leftover potato and toppings in separate airtight containers in the fridge and use within 3 days. Reheat the potato until piping hot in the oven or microwave; add the cold creamy sauce after reheating.

Frequently asked questions