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Preheat your oven to 400°F. Pierce each baking potato several times with a fork. Rub each potato with a small amount of olive oil and sprinkle evenly with kosher salt.

Place the prepared potatoes directly on the oven rack or on a baking sheet. Bake for 60-75 minutes, or until they are very tender when squeezed.

While the potatoes are baking, ensure your cooked shredded beef is warmed through. You can gently reheat it on the stovetop or in the microwave if needed.

Once the potatoes are baked, carefully remove one potato at a time from the oven. While still hot and either in its foil/paper wrapper or placed on a piece of foil, slice it lengthwise down the middle, but do not cut all the way through the bottom skin.

Using a fork, gently fluff the hot potato flesh inside the skin. Add 2 tablespoons of softened unsalted butter and 1/2 cup of shredded mozzarella cheese directly into the potato.

Using the fork, vigorously mash and mix the potato flesh, butter, and cheese together inside the potato skin until creamy and well combined. Season with 1/8 teaspoon salt and a pinch of freshly ground black pepper.

Add 1/4 cup of the warmed shredded beef to the potato mixture inside the skin. Gently fold and press the ingredients together, molding them back into the potato skin to create a full and overflowing mound. Repeat this process for the remaining potatoes.

Place the filled potatoes on a baking sheet. If desired, sprinkle the tops with any remaining shredded mozzarella cheese for extra browning and cheesiness.

Return the potatoes to the oven and bake for 10-15 minutes, or until the cheese is beautifully melted, bubbly, and golden brown on top.

Serve your Kumpir immediately, allowing guests to add any additional toppings they desire.


Preheat your oven to 400°F. Pierce each baking potato several times with a fork. Rub each potato with a small amount of olive oil and sprinkle evenly with kosher salt.

Place the prepared potatoes directly on the oven rack or on a baking sheet. Bake for 60-75 minutes, or until they are very tender when squeezed.

While the potatoes are baking, ensure your cooked shredded beef is warmed through. You can gently reheat it on the stovetop or in the microwave if needed.

Once the potatoes are baked, carefully remove one potato at a time from the oven. While still hot and either in its foil/paper wrapper or placed on a piece of foil, slice it lengthwise down the middle, but do not cut all the way through the bottom skin.

Using a fork, gently fluff the hot potato flesh inside the skin. Add 2 tablespoons of softened unsalted butter and 1/2 cup of shredded mozzarella cheese directly into the potato.

Using the fork, vigorously mash and mix the potato flesh, butter, and cheese together inside the potato skin until creamy and well combined. Season with 1/8 teaspoon salt and a pinch of freshly ground black pepper.

Add 1/4 cup of the warmed shredded beef to the potato mixture inside the skin. Gently fold and press the ingredients together, molding them back into the potato skin to create a full and overflowing mound. Repeat this process for the remaining potatoes.

Place the filled potatoes on a baking sheet. If desired, sprinkle the tops with any remaining shredded mozzarella cheese for extra browning and cheesiness.

Return the potatoes to the oven and bake for 10-15 minutes, or until the cheese is beautifully melted, bubbly, and golden brown on top.

Serve your Kumpir immediately, allowing guests to add any additional toppings they desire.
