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Kumpir from Turkey

Kumpir

📍 Istanbul ★ 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Giant baked potato whipped with butter and loaded with toppings.

About Kumpir

A large baked potato is split and the fluffy inside mashed with butter and cheese, then piled high with toppings like olives, corn, sausage and pickles. It is a favourite Istanbul street snack.

🏛️ History & Culture

Kumpir is a Turkish street food that emerged as a popular snack in Istanbul, particularly associated with the Ortaköy district, where it has become a beloved fixture since the late 20th century. Its precise origins are debated, but it is widely understood as a local adaptation of the baked potato, influenced by European potato preparations rather than a centuries-old Turkish tradition.

Regional variations focus on the toppings, which are laid out buffet-style and can include corn, olives, sausage, pickles, cheese, and various sauces, allowing for endless customization. Culturally, kumpir is a casual, social dish enjoyed by locals and tourists alike, symbolizing Istanbul’s vibrant street-food scene and its embrace of simple, hearty ingredients in an interactive format.

🍳 How to make Kumpir

AI-assisted, not kitchen-tested

Kumpir (Turkish Stuffed Baked Potato)

Kumpir is the iconic oversized baked potato sold from street carts across Istanbul. The potato is baked until fluffy, mashed with butter and cheese, then mounded high with colourful toppings of your choice.

Prep
10 min
Cook
75 min
Total
85 min
Serves
4
Difficulty
Easy

Recipe ingredients

  • 4 large russet or marabel potatoes, about 300 g / 10½ oz each, similar in size so they cook evenly
  • 80 g (⅓ cup) unsalted butter, Turkish butter is slightly salted; if using, reduce added salt
  • 150 g (5¼ oz) kasar or mild cheddar cheese, kasar is the traditional choice; a good melting mild cheddar is the closest substitute
  • 120 g (⅔ cup) sweet corn kernels, boiled or canned, drained
  • 100 g (1 cup) sliced black olives, Turkish gemlik olives are traditional; pitted kalamata are a good substitute
  • 100 g (3½ oz) sliced pickled cucumbers (cornichons), chopped; salatalık turşu is the classic Turkish pickle
  • 150 g (5¼ oz) sliced Turkish sausage (sucuk), panned-fried until lightly crisp; omit or use cooked beef salami for a milder version
  • 3 tbsp mayonnaise, optional but common on Istanbul carts
  • sea salt, to taste, the potatoes should be well seasoned; cheese adds saltiness so adjust at the end
  • pickled red cabbage, hot sauce, ketchup, or fresh parsley, to serve, optional extras customarily offered at street carts

Steps

  1. 1 Heat the oven to 200°C (400°F). Scrub the potatoes and dry them well.
  2. 2 Prick each potato all over with a fork. Rub lightly with a little of the butter and a pinch of salt, then place directly on the middle rack with a tray below to catch drips.
  3. 3 Bake for 60–75 minutes, until the skins are crisp and a skewer slides into the centre with no resistance and the interior reaches 98°C (208°F).
  4. 4 While the potatoes bake, prepare the toppings: drain the corn, slice the olives and pickles, and pan-fry the sucuk slices in a dry skillet over medium heat for 2–3 minutes until the edges crisp and the fat turns red.
  5. 5 When the potatoes are done, cut each one open lengthwise. Using a fork (the traditional tool), fluff the inside while keeping the skin intact as a shell.
  6. 6 Add about 20 g of butter and a generous handful of grated kasar to each potato. Mash and beat vigorously with the fork until the inside becomes smooth, glossy, and elastic, adding more cheese until the mash pulls away cleanly from the skin. Season with salt to taste.
  7. 7 Return the stuffed potatoes to the oven for 3–4 minutes so the cheese melts through.
  8. 8 Top each potato with a spoon of mayonnaise, then arrange the corn, olives, pickles, and crispy sucuk in separate mounds on top so the colours show.
  9. 9 Serve immediately on a plate or in a paper boat, with extra pickles, hot sauce, or ketchup on the side.
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