Sides · Turkish

Turkish Kumpir (Loaded Baked Potato)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · October 27, 2026

Kumpir is Turkey's answer to the loaded baked potato: a fluffy spud whipped with butter and cheese, then piled high with whatever toppings make you happy. This version keeps it simple with onion, red pepper, and a pinch of chili flakes, but the whole point is to make it yours. It is one of the easiest ways to turn a couple of potatoes into something that feels like a treat.

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Turkish Kumpir (Loaded Baked Potato)

Why you'll love this

  • Turns two plain potatoes into a loaded, customizable meal
  • Totally hands-off oven time
  • Vegetarian and budget friendly
  • Fun to build with whatever toppings you have on hand

EveryDayMeal recipe

Turkish Kumpir (Loaded Baked Potato)

Prep
10m
Cook
60m
Total
70m
Serves
2
Level
Easy

Ingredients

  • 2 large russet potatoes
  • 2 tablespoons butter
  • 1 1/2 cups (about 6 ounces) grated cheese (such as mozzarella or kashkaval)
  • 1 large onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • a pinch red chili flakes
  • to taste salt and black pepper

Equipment

  • Baking sheet or oven rack
  • Fork
  • Cutting board and knife
  • Box grater
  • Mixing bowl

Instructions

  1. Heat your oven to 400 degrees F. Scrub the potatoes well, pat them dry, and prick each one all over with a fork so steam can escape as they bake.
  2. Set the potatoes directly on the oven rack and bake for about 60 minutes, until the skins are crisp and a knife slides easily into the center. The inside should feel completely soft and fluffy.
  3. While the potatoes bake, grate the cheese and finely chop the onion and red bell pepper. Toss the onion and pepper in a bowl with a good pinch of salt, black pepper, and the chili flakes so the flavors are ready to go.
  4. When the potatoes are done, slice each one open lengthwise without cutting all the way through, then gently squeeze the ends to open it up like a boat.
  5. Drop 1 tablespoon of butter into each potato and mash it into the hot flesh with a fork until it melts in and the inside turns creamy and smooth.
  6. Pile the grated cheese over the hot potato so it starts to melt, then spoon the onion and red pepper mixture on top. Add any extra toppings you like, such as corn, olives, or coleslaw, and serve right away while everything is warm.

Tips from the kitchen

  • For the fluffiest inside, bake the potatoes directly on the rack rather than wrapped in foil, which traps steam and softens the skin.
  • Mash the butter into the potato while it is still piping hot so it melts evenly and makes the flesh creamy.
  • Set out a few bowls of toppings and let everyone build their own. That is how kumpir is meant to be eaten.

Estimated nutrition per serving: 480 cal · 18g protein · 52g carbs · 23g fat

Make it your own

  • Load it up street-cart style with sweet corn, sliced olives, pickles, and a spoonful of coleslaw.
  • Add salami, cooked ground beef, or shredded chicken to make it a full dinner.
  • Swap in a sharp cheddar or crumbled feta for a tangier, bolder flavor.

Storing & make-ahead

Baked potatoes keep best stored plain in the fridge for up to 3 days, then reheated in a 375 degree F oven for 15 minutes before adding fillings. Add the butter, cheese, and toppings fresh so they stay bright and melty.

Good to know

Can I microwave the potatoes instead of baking?
You can microwave them for 8 to 10 minutes to save time, but the skin will not crisp up. For the best texture, finish them in a hot oven for 15 minutes.
What cheese works best?
A good melting cheese like mozzarella or Turkish kashkaval is traditional. Any mild, meltable cheese will work, and sharp cheddar adds more punch.
Do I have to add the onion and pepper raw?
Raw gives it the authentic street-food crunch, but you can quickly saute them in a little butter first if you prefer them softer and sweeter.
What size potatoes should I use?
Go for large russets, about 10 to 12 ounces each. Their fluffy, starchy flesh mashes up beautifully with the butter.

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