Vegetarian Kumpir (Turkish Style Baked Potato)
Transform your dinner with this irresistible Vegetarian Kumpir, a Turkish-style baked potato that’s loaded with flavor and color! Perfectly baked russet potatoes form the base of this comforting dish, their insides mashed with buttery richness and gooey melted mozzarella cheese. Each potato is then piled high with vibrant toppings like sweet corn, green peas, diced red bell pepper, tangy pickled gherkins, and briny olives, creating a delicious balance of textures and tastes. Finished with a sprinkle of fresh parsley, this hearty yet wholesome dish is ideal for vegetarians—or anyone craving a creative spin on a baked potato. Ready in just over an hour, this street food-inspired recipe is perfect for casual dinners or entertaining guests. Serve these loaded potatoes hot for a dish that’s as stunning as it is satisfying!
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Ingredients
- 4 Large russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Grated mozzarella cheese
- 1 cup Sweet corn kernels
- 0.5 cup Green peas
- 1 Red bell pepper, diced
- 0.5 cup Pickled gherkins, sliced
- 0.5 cup Olives, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped parsley
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the russet potatoes thoroughly, then dry them. Prick each potato several times with a fork.
Step 3
Place the potatoes on a baking sheet and bake for 50-60 minutes or until they are tender and easily pierced with a fork.
Step 4
While the potatoes are baking, prepare the toppings. Steam the corn kernels and green peas. Dice the red bell pepper, slice the gherkins, and olives.
Step 5
Once the potatoes are done, remove them from the oven and let them cool slightly. Carefully slice each potato lengthwise to create an opening, but do not cut all the way through.
Step 6
Press the potato ends gently to open the tops slightly. Add 1 tablespoon of butter to each potato and mash the insides lightly with a fork.
Step 7
Add 2 tablespoons of mozzarella cheese into each potato and mix it with the fluffy insides.
Step 8
Season the potatoes with salt and black pepper.
Step 9
Top the potatoes with an even distribution of sweet corn, green peas, diced red bell pepper, pickled gherkins, and sliced olives.
Step 10
Sprinkle the chopped parsley on top of the stuffed potatoes for a fresh finish.
Step 11
Serve the vegetarian kumpir immediately while hot.
Nutrition Facts
| Serving size | (2314.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2342.1 |
| Total Fat 93.3g | 0% |
| Saturated Fat 45.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 204mg | 0% |
| Sodium 3984.2mg | 0% |
| Total Carbohydrate 330.2g | 0% |
| Dietary Fiber 49.8g | 0% |
| Total Sugars 37.1g | |
| Protein 73.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1080.7mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 7770.9mg | 0% |
Source of Calories