Fluffy baked potatoes are whipped inside their skins with butter and melting cheese, then piled with sweet pepper and crisp onion.
The creamy center of Kumpir starts with a hot potato and a fork. Mixing butter and cheese directly into the steaming flesh makes a rich base while the sturdy skin holds everything together.
Choose large russets and bake them uncovered so their skins firm up. Have the toppings ready before splitting the potatoes; cheese melts most smoothly while the centers are still piping hot.
Method
Heat the oven to 425°F (220°C). Prick the potatoes with a fork and place on a sheet pan. Bake for until a knife slides easily through the centers.
Cut each potato lengthwise without cutting through the bottom skin. Use a fork to loosen the flesh, keeping the skins intact.
Divide the butter, mozzarella, salt and black pepper between the potatoes and mash into the hot flesh until creamy and melted.
Top with the onion, red bell pepper and red pepper flakes. Serve immediately, with the filling still hot and the vegetable topping crisp.
Forkue tips
- Choose mozzarella with microbial rennet if you want the potatoes to be vegetarian.
Storing and reheating
Refrigerate untopped stuffed potatoes for up to 3 days. Reheat at 350°F until hot throughout, then add freshly chopped onion and pepper.
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Kitchen gear
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Kumpir: FAQ
Can I microwave the potatoes?
Yes, but the skin will be softer. Finish the cooked potatoes in a hot oven to dry the skins before mixing in the cheese.
Which other toppings work?
Corn, sliced olives and chopped pickles add sweetness or acidity. Add wet toppings at the table so the potato stays fluffy.
How do I store and reheat Kumpir?
Refrigerate untopped stuffed potatoes for up to 3 days. Reheat at 350°F until hot throughout, then add freshly chopped onion and pepper.
How long does Kumpir take?
About 1 hr 30 min in total: 15 min prep and 1 hr 15 min cooking.
What do I need to make Kumpir?
The key ingredients are russet potatoes, butter, mozzarella, onion, red bell pepper and red pepper flakes, plus pantry basics.
Any tips for Kumpir?
Choose mozzarella with microbial rennet if you want the potatoes to be vegetarian.
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