Low Sodium Kumpir (Turkish Style Baked Potato)
Indulge in the comforting flavors of Low Sodium Kumpir, a Turkish-inspired baked potato dish that’s both wholesome and satisfying. This heart-healthy twist on the classic kumpir swaps out sodium-heavy ingredients for low-sodium black olives, unsalted butter, and plain Greek yogurt, ensuring a lighter yet delectable experience. Fluffy baked russet potatoes are split open and stuffed with a creamy, cheesy mixture of reduced-fat mozzarella, yogurt, and ground black pepper, then topped with vibrant sweet corn, crunchy red bell peppers, fresh parsley, and green onions. Perfect as a savory main course or a hearty side, this customizable recipe delivers a burst of Mediterranean freshness without compromising on flavor. Ready in just under 90 minutes, it’s an excellent choice for a nutrient-packed, low-sodium meal the whole family will love!
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Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons unsalted butter
- 0.5 cup low-sodium plain Greek yogurt
- 1 cup shredded reduced-fat mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 0.5 cup sweet corn (canned, no salt added)
- 0.25 cup low-sodium black olives, sliced
- 1 piece red bell pepper, diced
- 2 stalks green onions, sliced
- 0.25 teaspoon ground black pepper
- 1 tablespoon olive oil
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a paper towel.
Step 3
Pierce each potato several times with a fork to allow steam to escape during cooking.
Step 4
Rub each potato with olive oil to enhance crispiness. Place them directly on the oven rack or on a baking sheet.
Step 5
Bake the potatoes in the preheated oven for about 60-70 minutes, or until they are tender when pierced with a fork.
Step 6
While the potatoes are baking, prepare the filling by combining unsalted butter, Greek yogurt, mozzarella cheese, and ground black pepper in a mixing bowl. Mix until well combined.
Step 7
Once potatoes are done, carefully remove them from the oven and let them cool slightly.
Step 8
Cut a lengthwise slit in the top of each potato and gently squeeze from both ends to open it slightly.
Step 9
Spoon the Greek yogurt and cheese mixture into each potato, mashing the insides gently with a fork to blend the filling with the potato flesh.
Step 10
Top each potato with sweet corn, sliced black olives, diced red bell pepper, green onions, and chopped fresh parsley.
Step 11
Serve the low sodium Kumpir immediately while hot, and enjoy a delicious Turkish-inspired meal!
Nutrition Facts
| Serving size | (1470.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1617.7 |
| Total Fat 67.3g | 0% |
| Saturated Fat 31.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 125.9mg | 0% |
| Sodium 1054.2mg | 0% |
| Total Carbohydrate 191.3g | 0% |
| Dietary Fiber 27.1g | 0% |
| Total Sugars 23.4g | |
| Protein 69.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1115.9mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 4782.6mg | 0% |
Source of Calories