Sides · Turkish

Turkish Kumpir (Loaded Baked Potato)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · September 22, 2026

Kumpir is Turkey's answer to the loaded baked potato: a big, fluffy spud mashed right in its skin with plenty of butter and cheese, then piled with whatever toppings you love. This version keeps it simple with onion, red pepper, and a pinch of chili, but the whole point is to make it your own.

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Turkish Kumpir (Loaded Baked Potato)

Why you'll love this

  • A loaded baked potato that eats like a full meal.
  • Endlessly customizable with whatever toppings you have.
  • Simple pantry ingredients, no special shopping required.
  • Naturally vegetarian and easy to feed a crowd.

EveryDayMeal recipe

Turkish Kumpir (Loaded Baked Potato)

Prep
15m
Cook
70m
Total
85m
Serves
2
Level
Easy

Ingredients

  • 2 large russet potatoes
  • 2 tablespoons butter
  • 1 1/2 cups (about 6 ounces) shredded cheese (mozzarella or a mild melting cheese)
  • 1 large onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 1 pinch red chili flakes
  • to taste salt and black pepper

Equipment

  • Oven
  • Fork
  • Sharp knife
  • Cutting board
  • Box grater
  • Mixing bowl

Instructions

  1. Heat the oven to 400 degrees F. Scrub the potatoes clean and pat them dry, then prick each one several times with a fork so steam can escape while they bake.
  2. Set the potatoes directly on the oven rack and bake until the skins are crisp and a knife slides easily into the center, about 60 to 75 minutes. Big potatoes need the full time to turn truly fluffy inside.
  3. While the potatoes bake, shred the cheese and finely chop the onion and red bell pepper. Toss the onion and pepper in a bowl with a good pinch of salt, pepper, and the chili flakes so they are seasoned and ready to go.
  4. When the potatoes are done, slice each one lengthwise down the top without cutting all the way through, then squeeze the ends gently to open it up like a boat.
  5. Add 1 tablespoon of butter to each potato and mash it into the hot flesh right inside the skin until it is smooth and glossy. The heat melts the butter instantly and makes the potato rich and creamy.
  6. Pack the shredded cheese into the hot potato and stir so it melts into strands, then top with the seasoned onion and pepper. Add any extra toppings you like and serve right away while everything is warm.

Tips from the kitchen

  • Bake the potatoes right on the rack, not on a pan, for the crispiest skin and the fluffiest interior.
  • Mash the butter in while the potato is piping hot so it melts smoothly instead of leaving cold lumps.
  • Set out little bowls of toppings and let everyone build their own, the way it is done at Turkish street stalls.

Estimated nutrition per serving: 540 cal · 19g protein · 58g carbs · 26g fat

Make it your own

  • Pile on classic Turkish toppings like sweet corn, sliced olives, pickles, or a spoonful of coleslaw.
  • Add cooked sausage, salami, or shredded chicken to turn it into a hearty dinner.
  • Swap in a sharper cheese like cheddar or crumbled feta for more tang.

Storing & make-ahead

Baked potatoes keep in the fridge for up to 3 days. Reheat in a 375 degree F oven for about 15 minutes to bring back the crisp skin, then add fresh toppings. The chopped onion and pepper mix keeps for 2 days in a covered container.

Good to know

What potatoes work best?
Large russets are ideal because they bake up light and fluffy, which is exactly what you want for mashing with butter.
Can I microwave the potatoes to save time?
You can microwave them for about 10 minutes, but finish in a hot oven for 15 minutes to crisp the skin, since that texture is part of what makes kumpir great.
What toppings are traditional?
Turkish stalls offer corn, olives, pickles, coleslaw, Russian salad, sausage, and more. Point at what you like and pile it on.
Can I make these ahead?
Bake the potatoes and chop the toppings ahead, then reheat and assemble just before serving so the cheese melts fresh.

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