Kumpir, Turkey’s beloved street food, are generously stuffed baked potatoes with irresistibly creamy interiors. This version is packed with garlicky sautéed mushrooms, peppers, sweet corn, and punchy quick-pickled red cabbage for the perfect balance of flavors and textures!
I absolutely adore Kumpir—it’s Türkiye’s (Turkey’s) version of a loaded baked potato and a much beloved street food, especially in Istanbul. Eating them always brings back fond memories of feasting on kumpir from the street stalls in Ortaköy, Istanbul, when I was a student.
Kumpir are delicious, easy, and versatile. To make them, you mash the baked potato flesh with butter and cheese until smooth, which forms the base, and then top them with an array of fillings. Some of the traditional toppings include chopped olives, cooked corn kernels, pickles, and the sliced Turkish cured beef sausage, sucuk. In traditional kumpir, they’re finished with a squeeze of mayonnaise and ketchup, but you don’t have to and I didn’t for this recipe.
This recipe includes one of my favourite toppings, garlicky mushrooms with peppers and green olives. I think they go perfectly with kumpir to make a delicious, satisfying dinner that’s easy to customize. They really are loaded baked potatoes on another level — enjoy your kumpir feast, afiyet olsun! And once you’ve fallen for kumpir explore more Turkish street foods like Tantuni and Gozlme.
Table of Contents
What is in Kumpir?
With baking potatoes as a start, you can easily customize the ingredient list for Turkish baked potatoes, but here’s what I choose when I make them at home:
- Baking potatoes: It is best to use medium-sized baking potatoes for kumpir. I like to use russet potatoes. Make sure the potatoes are the same size so that they bake in the same amount of time.
- Extra virgin olive oil: I use extra virgin olive oil daily in my kitchen! I like to coat the potatoes with olive oil to crisp up the skins, and then also use it as a base for sautéeing the vegetables.
- Corn: I love the natural sweetness and texutre corn adds to kumpir. You can use frozen corn or fresh corn on the cob.
- Butter gives the mashed potato insides a creamy taste. Use good quality, salted butter for the best flavor. We only use a little bit per potato, but if you want to swap in the same amount of olive oil, feel free.
- Cheese: In Turkey, we would traditionally use kasar cheese in the Kumpir, which is similar to cheddar; medium cheddar works well. If you are after a milder flavor, you can use grated mozzarella mixed with grated cheddar.
- Red cabbage: Quick pickled red cabbage adds a delicious zing, texture, and a beautiful brightness to kumpir, and it is gut-friendly too!
- Vinegar: You need the acidity from the vinegar to quickly pickle the red cabbage. Red or white wine vinegar is the traditional choice, though cider vinegar works perfectly too.
- Sea salt: Flaky sea salt is my pick for the way it enhances the flavor of the other ingredients.
- Cremini mushrooms: I love the meaty texture of mushrooms and they’re delicious in kumpir. You can use white button mushrooms, though I prefer cremini mushrooms because I think they’re more flavorful.
- Red bell pepper: Sweet peppers complement the earthy mushrooms and salty olives.
- Garlic: Pungent garlic is not only wholesome but also adds a depth of flavor when combined with the mushrooms, peppers, and olives.
- Green olives: Having grown up in the Mediterranean, I am a huge fan of olives. I love their strong, meaty taste. I prefer to use mild green olives in this recipe. Make sure to use good-quality olives for maximum flavor.
- Parsley: Fresh, grassy parsley adds a lovely, clean taste. The flat-leaf variety is used in Turkish cuisine, though you can use curly parsley if you wish.
- Lemon juice: I use fresh lemon juice often; for a nice acidity to the vegetable and mushroom mixture. Please avoid bottled lemon juice and opt for fresh lemon juice for a naturally citrusy taste
- Aleppo pepper: Also called pul biber, this lovely spice adds a wonderful, moderate heat.
- READ MORE: What Is Aleppo Pepper and How to Use It
- TRY IT: Grab a bottle of our Aleppo-style pepper
- BEST SUBSTITUTE: Piment d’Espelette, freshly ground black pepper or red pepper flakes although they are spicier.
How to Make Kumpir
Making Kumpir is as simple as baking potatoes and, while they cook, preparing some toppings to layer in lots of flavor and texture. Here’s the full process:
- Make the Pickled Red Cabbage. Combine 4 1/2 ounces (a heaped cup) shredded red cabbage, 2 tablespoons cider or wine vinegar, and 1/2 teaspoon sea salt in a bowl. Grasp and squeeze the cabbage to massage with the salt and vinegar for a minute. Cover and leave in a cool place for at least 1 hour, stirring a few times. You can prepare this ahead and keep it covered in the refrigerator for 1 to 2 weeks in a sealed jar.
- Prep the potatoes. Place a rack at the center of the oven and preheat it to 425°F, using a convection setting if possible. Wash 4 baking potatoes (about 2 pounds) thoroughly, scrubbing the skin to remove any dirt, and then pat them dry. Use a fork to prick the skin of each potato in 6 places. Rub the exterior of each potato with a little olive oil and sprinkle them with salt. Wrap each one in aluminum foil.
- Bake the potatoes. Place the foil-wrapped potatoes on a baking sheet and bake them, turning them over halfway through the cooking time, for 1 hour. Remove and discard the foil, then return them to the oven to bake for a further 10 minutes until crispy and fully cooked. Using oven gloves, carefully insert the tip of a paring knife to check whether the potato flesh is tender all the way through; if not, cook for another 5 to 10 minutes. Remove and let cool for a few minutes.
- Sauté the mushrooms. Heat 2 tablespoons of olive oil in a large, wide pan over a medium–high heat, add 8 ounces halved and sliced cremini mushrooms, season with salt and pepper, and sauté for 5 minutes, stirring continuously. They will soften and start to brown a little. Using a slotted spoon, transfer the cooked mushrooms to a plate.
- Sauté the peppers and olives. Add 1 tablespoon of oil to the pan and stir in 1 sliced red bell pepper. Sauté for 4 minutes, stirring often, then add 4 finely chopped garlic cloves, 1/3 cup sliced pitted green olives, and sautéed mushrooms, and season with black pepper. Be mindful of adding extra salt as olives are already salty. Combine well and cook for a further 3 minutes. Add 1 tablespoon lemon juice and mix well. Remove the pan from heat and sprinkle with chopped fresh flat-leaf parsley and Aleppo pepper, if you like. Set aside.
- Mash and season the potatoes. Once the potatoes are cool enough to handle but still hot, slice each potato lengthwise through the middle, taking care to not to cut all the way through. Gently push the sides of the potato to gently open each one up. Fluff up the potato flesh with a fork then add 1 tablespoon of butter to each potato, season with salt and pepper to taste and mash really well (take care not to break the potato skin). Divide 1/3 cup (about 3 ounces) grated medium Cheddar cheese among the potatoes and mash again until smooth and creamy.
- Add toppings and serve. Top with the garlicky mushrooms, peppers, and olives, sprinkle with the corn kernels and some quick-pickled red cabbage, and serve immediately.
Make it Your Own
Kumpir is a fantastic base to use up small amounts of leftover salads or dips lingering in the refrigerator. White potatoes are traditionally used to make kumpir, but if you prefer, you can use a whole roasted sweet potato instead. Here are some more topping ideas for kumpir:
- Kisir (Turkish Bulgur Salad): I adore tangy, spicy kısır, a bulgur salad made with fresh parsley, pomegranate molasses, and the Turkish Red Pepper Paste (Biber Salçası). It is a perfect and popular topping for kumpir. You can use more herby Tabouli Salad too.
- Cacık or Tzatziki Sauce: Creamy yogurt with chopped cucumbers would be lovely over kumpir.
- Chopped salad: You can make an easy salad with chopped tomatoes, peppers, and cucumbers similar to this Mediterranean Cucumber Tomato Salad, to serve over kumpir and on the side.
- Sausage or cured meat: Use up leftover cooked sausages, or cured meat such as Turkish sucuk or Spanish chorizo.
- Use other pickles: Instead of making pickled red cabbage, you can substitute other types of pickles already in your fridge. Try it with chopped pickled cucumbers, pickled red onions, pickled turnips, or mixed pickled vegetables such as Giardiniera.
Make Ahead
Many elements of this kumpir recipe can be prepared ahead of time. You can prepare the garlicky mushroom mixture and pickled red cabbage ahead of time, as well as any of the additional topping ideas mentioned above. You can even roast the potatoes ahead time. Just remember to reheat before piling on the toppings.
What to Serve with Kumpir
Kumpir, with its variety of toppings, is already a complete meal. I like to serve them with a refreshing green salad of lettuce, green onions, cucumbers, tomatoes, and a simple dressing of olive oil and lemon juice.
If you want to add some protein, serve Kumpir with Bean Salad with Tahini and Eggs (Tahinli Fasulye Piyazı) or Turkish Börek (Spinach and Cheese Pie). You can also bake fish in the oven at the same time as the Kumpir and serve as a side.
Kuru Kayısı Tatlısı (Turkish Poached Apricots with Ricotta) would be a delicious, simple dessert to serve afterwards.
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Kumpir (Turkish Stuffed Baked Potatoes)
Ingredients
For the Pickled Red Cabbage
- 4 1/2 ounces shredded red cabbage (a heaped cup)
- 2 tablespoons red or white wine vinegar (cider vinegar will also work)
- 1/2 teaspoon sea salt or kosher salt
For the Potatoes
- 4 baking potatoes (about 2 pounds), scrubbed
- 3 tablespoons extra virgin olive oil
- sea salt or kosher salt
- 8 ounces cremini mushrooms, halved and sliced
- 1 red bell pepper, sliced
- 4 garlic cloves, finely chopped
- 1/3 cup green olives, pitted and sliced
- freshly ground black pepper
- 1 tablespoon lemon juice
- flat-leaf parsley, finely chopped
- Aleppo pepper (optional)
- 4 tablespoons salted butter
- 1/3 cup grated medium cheddar cheese (about 3 ounces)
- 1 cup cooked or defrosted corn kernels
Instructions
- Make the Pickled Red Cabbage. Combine the shredded cabbage, vinegar, and salt in a bowl. Grasp and squeeze the cabbage to massage the salt and vinegar in for a minute. Cover and leave in a cool place for at least 1 hour, stirring a few times. You can prepare this ahead and keep it covered in the refrigerator for 1 to 2 weeks in a sealed jar.
- Prep the potatoes. Place a rack at the center of the oven and preheat it to 425°F, using a convection setting if possible. Use a fork to prick the skin of each potato in 6 places. Rub the exterior of each potato with a little olive oil and sprinkle them with salt. Wrap each one in aluminum foil.
- Bake the potatoes. Place the foil-wrapped potatoes on a baking sheet and bake them, turning them over halfway through the cooking time, for 1 hour. Remove and discard the foil, then return them to the oven to bake for a further 10 minutes until crispy and fully cooked. Using oven gloves, carefully insert the tip of a paring knife to check whether the potato flesh is tender all the way through; if not, cook for another 5 to 10 minutes. Remove and let cool for a few minutes.
- Sauté the mushrooms. Meanwhile, heat 4 tablespoons of olive oil in a large, wide pan over a medium–high heat, add the mushrooms, season with salt and pepper, and sauté for 5 minutes, stirring continuously. They will soften and start to brown a little. Using a slotted spoon, transfer the cooked mushrooms to a plate.
- Sauté the peppers and olives. Add 2 tablespoons of oil to the pan and stir in the bell pepper. Sauté for 4 minutes, stirring often, then add the garlic, olives, and sautéed mushrooms, and season with black pepper. Be mindful of adding extra salt as olives are already salty. Combine well and cook for a further 3 minutes. Add the lemon juice and mix well. Remove the pan from heat and sprinkle with chopped parsley and Aleppo pepper, if you like. Set aside.
- Mash and season the potatoes. Once the potatoes are cool enough to handle but still hot, slice each potato lengthways through the middle, taking care to not to cut all the way through. Gently push the sides of the potato to gently open each one up. Fluff up the potato flesh with a fork then add a tablespoon of butter to each potato, season with salt and pepper to taste and mash really well (take care not to break the potato skin). Divide the grated cheese among the potatoes and mash again until smooth and creamy.
- Add toppings and serve. Top each potato with the garlicky mushrooms, peppers, and olives, sprinkle with the corn kernels and some quick-pickled red cabbage and serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and Aleppo pepper used in this recipe.
- Note: The potato flesh needs to be hot to be mashed well, so use an oven glove if necessary to hold the potato in one hand while using the other hand to mash the insides with a fork.
- Make Ahead: Many elements of this kumpir recipe can be prepared ahead of time. You can prepare the garlicky mushroom mixture and pickled red cabbage, as well as any of the additional topping ideas mentioned above.
Nutrition
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Bring the vibrant seasonings of the Mediterranean to your kitchen with Sumac, Aleppo pepper, Ras el Hanout, and Baharat.
Super delicious! As recipe states – cautious with salt as both the salt from the potato skin and the olives does the trick! I do not like mushrooms very much but I did not mind them at all in this recipe! Must try! Will make again!
Awesome! Thanks Jennifer!
It was so easy to make and really nice. I did my potatoes in the airfryer and they were just as fluffy
Great to know! Thanks so much, Cynthia!