Low Fat Kumpir (Turkish Style Baked Potato)

Discover the ultimate comfort food with a healthy twist in this Low Fat Kumpir, a lighter take on the beloved Turkish-style baked potato. This guilt-free version swaps out heavy ingredients for non-fat Greek yogurt, low-fat cheese, and lean turkey breast, crafting a wholesome, protein-packed meal while preserving all the indulgent flavors. Perfectly baked fluffy potatoes become the ideal canvas for a medley of vibrant toppings, including sweet corn, diced red bell pepper, fresh cucumber, juicy cherry tomatoes, and tangy green olives. Finished with a sprinkle of chopped chives, this customizable dish is as visually stunning as it is delicious. Easy to prepare and bursting with textures and colors, this healthy kumpir is perfect for lunch, dinner, or even meal prep. Serve it piping hot and let everyone mix and match their favorite toppings for a fun and flavorful experience!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces large baking potatoes
• 200 grams non-fat Greek yogurt
• 100 grams low-fat cheese, grated
• 150 grams sweet corn, drained
• 1 large red bell pepper, diced
• 1 large cucumber, diced
• 10 pieces cherry tomatoes, halved
• 50 grams green olives, sliced
• 100 grams low-fat turkey breast slices, chopped
• 2 tablespoons chives, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Wash the potatoes thoroughly under running water and pat them dry.

Step 3

Prick each potato a few times with a fork to allow steam to escape.

Step 4

Wrap each potato individually in aluminum foil and place them on a baking tray.

Step 5

Bake the potatoes in the preheated oven for about 60 minutes, or until they are tender when pierced with a fork.

Step 6

While the potatoes are baking, prepare the toppings: Mix the non-fat Greek yogurt and grated low-fat cheese in a small bowl. Add salt and black pepper, stirring until well combined.

Step 7

Prepare the vegetables: dice the red bell pepper and cucumber, halve the cherry tomatoes, and slice green olives. Arrange them along with the sweet corn on a platter for easy serving.

Step 8

Once the potatoes are cooked, remove them from the oven and carefully unwrap the foil.

Step 9

Make a lengthwise cut on top of each potato and gently squeeze the ends to open them up, being cautious as they will be hot.

Step 10

Fluff the inside of each potato with a fork, then add a generous spoonful of the yogurt-cheese mixture.

Step 11

Top each potato with chopped turkey breast, sweet corn, diced red bell pepper, diced cucumber, halved cherry tomatoes, and sliced green olives.

Step 12

Sprinkle with chopped chives and a pinch more of black pepper if desired.

Step 13

Serve immediately while the potato is hot and the toppings are fresh and flavorful.

Nutrition Facts

Serving size	(2276.2g)

Amount per serving	% Daily Value*
Calories	1924.6

Total Fat 21.2g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat g
Cholesterol 88.7mg	0%
Sodium 5128.3mg	0%
Total Carbohydrate 318.2g	0%
Dietary Fiber 43.5g	0%
Total Sugars 45.7g
Protein 114.1g	0%

Vitamin D 0IU	0%
Calcium 1125.6mg	0%
Iron 15.0mg	0%
Potassium 8386.7mg	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: 9.9%

Protein: 23.8%

Carbs: 66.3%