📝 About This Recipe
Transport your taste buds to the bustling streets of Istanbul with these Mini Stuffed Potatoes, a bite-sized take on the legendary Turkish Kumpir. These gems feature a velvety, buttery potato base whipped directly inside the skin, topped with a vibrant mosaic of pickled vegetables, salty olives, and creamy Russian salad. It’s the ultimate street food experience reimagined as a sophisticated snack, offering a perfect harmony of warm, cheesy comfort and tangy, crisp toppings.
🥗 Ingredients
The Potato Base
- 12 pieces Baby Yukon Gold Potatoes (uniform in size, scrubbed clean)
- 4 tablespoons Unsalted Butter (softened at room temperature)
- 1 cup Kashar Cheese or Mozzarella (finely shredded)
- 1/2 teaspoon Sea Salt (to taste)
- 1 tablespoon Extra Virgin Olive Oil (for rubbing the skins)
The Classic Kumpir Toppings
- 1/2 cup Russian Salad (Amerikan Salatası) (peas, carrots, and potatoes in mayo)
- 1/3 cup Sweet Corn (canned or steamed kernels)
- 1/4 cup Pickled Red Cabbage (finely shredded)
- 1/4 cup Sliced Black and Green Olives (pitted and sliced)
- 3-4 pieces Pickled Gherkins (finely diced)
- 1/4 cup Beef Salami or Sucuk (julienned and lightly sautéed)
Sauces and Garnish
- 2 tablespoons Ketchup (for drizzling)
- 2 tablespoons Mayonnaise (for drizzling)
- 1 pinch Dried Oregano (for finishing)
- 1/2 teaspoon Aleppo Pepper (Pul Biber) (for a mild heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Thoroughly scrub the mini potatoes and pat them completely dry with a kitchen towel.
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2
Prick each potato a few times with a fork to allow steam to escape. Rub them lightly with olive oil and a pinch of salt.
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3
Place the potatoes directly on the oven rack or on a baking sheet lined with rock salt for even heat distribution. Bake for 45-50 minutes until the skins are crisp and the insides are tender when pierced with a knife.
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4
While the potatoes bake, prepare your toppings. Sauté the julienned salami or sucuk in a small pan for 2-3 minutes until slightly crispy.
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5
Once the potatoes are done, remove them from the oven. While they are still piping hot, make a deep longitudinal slit down the center of each potato, being careful not to cut all the way through.
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6
Using a small espresso spoon, gently fluff the interior flesh of the potato while it is still inside the skin.
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7
Add a small knob of butter and a generous pinch of shredded cheese into the center of each hot potato.
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8
Mash the butter and cheese into the potato flesh directly inside the skin until the center becomes a pale yellow, creamy, and stretchy puree.
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9
Season the creamy potato base with a tiny pinch of salt and Aleppo pepper.
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10
Begin layering the toppings: start with a small dollop of Russian salad, followed by the corn, olives, and pickles.
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11
Top with the sautéed meat and a pinch of the pickled red cabbage for a pop of color.
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12
Finish by drizzling thin lines of ketchup and mayonnaise across the top in a zigzag pattern.
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13
Sprinkle with a touch of dried oregano and serve immediately while the base is still warm and the toppings are fresh.
💡 Chef's Tips
The secret to a perfect Kumpir is the temperature; the potato must be hot enough to melt the cheese and butter instantly upon mashing. For extra crispy skins, avoid wrapping the potatoes in foil, as this steams the skin rather than baking it. If you can't find Kashar cheese, a mix of Mozzarella and sharp Provolone provides a similar stretch and tang. Don't overstuff the mini potatoes or they will fall apart; aim for a balanced teaspoon of each topping. If making for a party, you can bake the potatoes in advance and reheat them at high heat for 5 minutes before mashing and stuffing.
🍽️ Serving Suggestions
Serve on a large wooden platter with small cocktail forks for easy eating. Pair with a glass of chilled Ayran (Turkish yogurt drink) to balance the salty and savory flavors. Accompany with a side of extra pickled peppers (Sivri Biber) for those who enjoy more heat. Works beautifully alongside other Turkish mezze like Hummus or Muhammara. A crisp Turkish black tea is the traditional way to end this street food feast.