Kumpir

Ingredients

• 4 large baking potatoes
• 60g butter
• 150g grated kaşar cheese or mozzarella
• 1/2 cup sweet corn kernels
• 1/2 cup cooked green peas
• 1/2 cup diced pickles
• 4 slices Turkish sausage (sucuk) or any smoked sausage, diced and pan-fried
• 1/2 cup pitted black olives, chopped
• 1 Roma tomato, diced
• 4 tbsp mayonnaise
• 4 tbsp ketchup
• Salt, to taste

Before you cook

• Scrub the potatoes clean and pat them dry.
• Dice and pan-fry the sucuk until lightly crisp, then set aside.
• Set out small bowls of corn, peas, pickles, olives and tomato for topping.

Steps

1. Preheat the oven to 200C.
2. Pierce each potato several times with a fork and wrap it individually in foil.
3. Bake the wrapped potatoes directly on the oven rack for 55 to 65 minutes until a knife slides in with no resistance.
4. Unwrap the potatoes and slice each one open lengthwise down the middle without cutting all the way through.
5. While still hot, mash the flesh inside each skin with a fork, keeping the skin intact as a bowl.
6. Add the butter and grated cheese into the mashed flesh of each potato.
7. Mash and fold the butter and cheese through the potato until it turns creamy and fully melted.
8. Top each potato with the fried sucuk, corn, peas, pickles, olives and diced tomato.
9. Finish with a drizzle of mayonnaise and ketchup over the top.
10. Serve immediately while the potato is still hot.