Dairy-Free Kumpir (Turkish Style Baked Potato)

Indulge in the rich, comforting flavors of Dairy-Free Kumpir, a plant-based twist on the beloved Turkish-style baked potato. This recipe transforms simple baked potatoes into hearty, flavor-packed creations with a vibrant filling of sweet corn, chickpeas, crunchy vegetables, and creamy vegan sour cream. A hint of nutritional yeast adds a cheesy undertone, while fresh parsley, olives, and a squeeze of lemon juice provide a fresh and zesty finish. Perfectly seasoned and oven-baked to tender perfection, these stuffed potatoes are a wholesome, dairy-free option for those craving a meal that's as satisfying as it is nutritious. Whether you're hosting a crowd or enjoying a cozy night in, this vegan-friendly take on traditional kumpir delivers bold flavors and delightful textures in every bite.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces large baking potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 cup chopped green onions
• 0.5 cup chopped red bell pepper
• 0.5 cup sweet corn kernels
• 1 cup canned chickpeas, drained and rinsed
• 0.5 cup vegan sour cream
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh parsley, chopped
• 0.25 cup sliced olives
• 1 tablespoon fresh lemon juice

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Scrub the potatoes clean under running water and pat them dry with a towel.

Step 3

Prick each potato several times with a fork to allow steam to escape during baking.

Step 4

Rub the potatoes with olive oil and season them with salt and ground black pepper.

Step 5

Place the potatoes directly on the oven rack or on a baking sheet. Bake for 60 minutes or until the potatoes are tender when pierced with a fork.

Step 6

Meanwhile, prepare the filling: In a large bowl, combine the chopped green onions, red bell pepper, sweet corn, chickpeas, vegan sour cream, nutritional yeast, and lemon juice.

Step 7

Once the potatoes are cooked, remove them from the oven and let them cool slightly until they are comfortable to handle.

Step 8

Cut each potato lengthwise, about halfway through, and gently squeeze the ends to open the potato up.

Step 9

Use a fork to fluff the inside of the potato, mixing in a little more salt and pepper if desired.

Step 10

Spoon the vegetable mixture into the opened potatoes, piling it high and evenly distributing among the four potatoes.

Step 11

Sprinkle each potato with chopped fresh parsley and sliced olives for a fresh and vibrant finish.

Step 12

Serve the dairy-free kumpir warm, allowing your guests to enjoy the satisfying mixture of flavors and textures.

Nutrition Facts

Serving size	(1961.8g)

Amount per serving	% Daily Value*
Calories	2131.5

Total Fat 60.6g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3972.9mg	0%
Total Carbohydrate 349.0g	0%
Dietary Fiber 55.3g	0%
Total Sugars 33.5g
Protein 62.0g	0%

Vitamin D 0IU	0%
Calcium 391.7mg	0%
Iron 23.1mg	0%
Potassium 7980.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.9%

Protein: 11.3%

Carbs: 63.8%