🥔 Kumpir
Kumpir is a Turkish street-food baked potato: a very large potato is baked until fluffy, split open and mashed inside the skin with butter and grated cheese until creamy. It is then loaded with toppings chosen at the counter, such as olives, sweetcorn, pickles and sliced sausage. It is eaten straight from the skin as a full meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 very large potatoes (about 400 g each)
- 30 g butter
- 80 g grated mild cheese
- 60 g sliced sausage, fried
- 4 tbsp sweetcorn
- 8 olives, sliced
- 4 tbsp chopped pickles
- Salt
Method
- Heat the oven to 200 °C. Prick the potatoes, wrap in foil and bake for 60–75 minutes until completely soft.
- Split each potato lengthwise, add the butter, cheese and a pinch of salt and mash the flesh inside the skin until stretchy and creamy.
- Top with the sausage, sweetcorn, olives and pickles and eat hot.
How to make it lighter
- Halve the butter and cheese — the potato stays creamy and each tablespoon of butter is about 100 kcal.
- Choose more vegetable toppings like corn, pickles and olives and skip the sausage.
- Share one large kumpir between two with a salad.
History
Baked potatoes with toppings are found in many countries, but kumpir in its loaded form became famous in Istanbul's Ortaköy district on the Bosphorus, where rows of stalls sell it today. It is now a popular street food across Turkey.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Kumpir and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →