Turkish Baked Potatoes
Ingredients
- 6 large potatoes
- 1 cup freshly grated kasar cheese cheddar cheese, or other
- 1 stick of butter
- Salt and pepper to taste
- 1 cup of canned sweet corn
- 1 bowl of green and black olives sliced
- 1 cup of pickles finely chopped
- 1 cup of homemade Turkish Shepherd’s salad or Kisir
- 1 ⅓ cups Russian salad
- 1 cup pickled purple cabbage
- 1 cup chopped sausage optional
- Ketchup and mayonnaise to serve
Instructions
- Preheat oven to 390°F.
- Scrub potatoes clean, dry them and wrap each in aluminum foil. Put the potatoes on a wire rack in the middle.
- Bake for 1 hour, then remove the foil and bake for another 15 minutes or until a pick or knife easily goes through.
- Take potatoes from the oven, slit them lengthwise, but not completely through.
- Add a sixth of butter to each potato, a pinch of salt & pepper, and a sixth of the shredded cheese. Mash it all together, incorporating the soft flesh of the potato, but don’t poke the crispy skin (like making mashed potatoes with cheese).
- Place each baked potato on a serving plate and add your favorite toppings. Serve immediately as Kumpir tastes best warm. Enjoy!
Nutrition
Calories: 849kcal | Carbohydrates: 97g | Protein: 23g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1115mg | Potassium: 2126mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1270IU | Vitamin C: 87mg | Calcium: 224mg | Iron: 4mg