Kumpir (Turkish Loaded Baked Potato with Meat and Cheese)
Kumpir (Turkish Loaded Baked Potato with Meat and Cheese)
Ingredients
For the Baked Potatoes
- 4 large russet potatoes, about 10-12 ounces each, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, 1 stick, cut into 8 pieces
- 2 cups shredded mozzarella cheese, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Meat Filling
- 1 1/2 cups cooked shredded beef, or cooked diced chicken, or cooked shredded lamb
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
⏱️ 10 min•🌡️ 400
- 2
Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with kosher salt.
⏱️ 5 min
- 3
Place the seasoned potatoes directly on the prepared baking sheet. Bake for 60-75 minutes, or until the potatoes are very tender when squeezed (use oven mitts!).
⏱️ 75 min•🌡️ 400
- 4
While the potatoes are baking, prepare the meat filling. In a medium bowl, combine the cooked shredded meat with paprika, garlic powder, salt, and black pepper. Mix well to ensure the meat is evenly seasoned. Set aside.
⏱️ 10 min
- 5
Once the potatoes are baked, carefully remove them from the oven. Increase the oven temperature to 425°F (220°C) or preheat your broiler.
⏱️ 2 min
- 6
Working with one potato at a time (they will be hot!), cut each potato lengthwise about 3/4 of the way through, creating a 'boat' shape. Be careful not to cut all the way through the bottom skin.
⏱️ 4 min
- 7
Using a fork or a small knife, gently fluff the hot potato flesh inside the cut. Add 2 pieces of butter (1/4 cup total) and 1/2 cup of shredded mozzarella cheese to the fluffed potato. Mash and mix the potato flesh, butter, and cheese together directly inside the potato skin until creamy and well combined. Season with salt and pepper to taste.
⏱️ 8 min
- 8
Create a central pocket or well within the mashed potato mixture. Spoon 1/4 of the seasoned meat filling into this well. Gently fold or press the mashed potato and cheese mixture around the meat to enclose it.
⏱️ 4 min
- 9
Top each loaded potato with an additional 1/4 cup of shredded mozzarella cheese.
⏱️ 1 min
- 10
Return the loaded potatoes to the oven or place them under the broiler. Cook for 5-7 minutes (oven) or 2-4 minutes (broiler), or until the cheese is thoroughly melted, bubbly, and beautifully golden brown. Watch carefully under the broiler to prevent burning.
⏱️ 7 min•🌡️ 425
- 11
Serve the Kumpir immediately while hot and the cheese is stretchy and delicious.
Kitchen Tools
Nutrition Facts (per serving)
Kumpir (Turkish Loaded Baked Potato with Meat and Cheese)
Ingredients
For the Baked Potatoes
- 4 large russet potatoes, about 10-12 ounces each, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, 1 stick, cut into 8 pieces
- 2 cups shredded mozzarella cheese, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Meat Filling
- 1 1/2 cups cooked shredded beef, or cooked diced chicken, or cooked shredded lamb
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
⏱️ 10 min•🌡️ 400 - 2
Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with kosher salt.
⏱️ 5 min - 3
Place the seasoned potatoes directly on the prepared baking sheet. Bake for 60-75 minutes, or until the potatoes are very tender when squeezed (use oven mitts!).
⏱️ 75 min•🌡️ 400 - 4
While the potatoes are baking, prepare the meat filling. In a medium bowl, combine the cooked shredded meat with paprika, garlic powder, salt, and black pepper. Mix well to ensure the meat is evenly seasoned. Set aside.
⏱️ 10 min - 5
Once the potatoes are baked, carefully remove them from the oven. Increase the oven temperature to 425°F (220°C) or preheat your broiler.
⏱️ 2 min - 6
Working with one potato at a time (they will be hot!), cut each potato lengthwise about 3/4 of the way through, creating a 'boat' shape. Be careful not to cut all the way through the bottom skin.
⏱️ 4 min - 7
Using a fork or a small knife, gently fluff the hot potato flesh inside the cut. Add 2 pieces of butter (1/4 cup total) and 1/2 cup of shredded mozzarella cheese to the fluffed potato. Mash and mix the potato flesh, butter, and cheese together directly inside the potato skin until creamy and well combined. Season with salt and pepper to taste.
⏱️ 8 min - 8
Create a central pocket or well within the mashed potato mixture. Spoon 1/4 of the seasoned meat filling into this well. Gently fold or press the mashed potato and cheese mixture around the meat to enclose it.
⏱️ 4 min - 9
Top each loaded potato with an additional 1/4 cup of shredded mozzarella cheese.
⏱️ 1 min - 10
Return the loaded potatoes to the oven or place them under the broiler. Cook for 5-7 minutes (oven) or 2-4 minutes (broiler), or until the cheese is thoroughly melted, bubbly, and beautifully golden brown. Watch carefully under the broiler to prevent burning.
⏱️ 7 min•🌡️ 425 - 11
Serve the Kumpir immediately while hot and the cheese is stretchy and delicious.