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This Turkish kumpir is a stuffed potato with a creamy, cheesy mashed potato topped with various toppings and a Turkish yogurt garlic sauce


4 pieces

For the topping

garlic sauce


 Preheat the oven to 200 degrees. Cut a few notches in the potato where later the potato will be cut open. Wrap the potatoes in aluminum foil and place in the oven for 60 minutes.
 Meanwhile, prepare the toppings and garlic sauce. For the garlic sauce; finely chop 2 cloves of garlic and mix with the Turkish yogurt, lemon juice and salt and pepper. Put it in the fridge until use. Finely chop the red onion, the tomato and gherkins. Also finely chop the fresh parsley. Put these in separate bowls and also put the corn, carrot and olives in separate bowls.

 When the potatoes are done, remove them from the oven and test if they are cooked through. They are done when you can easily pierce them. Cut the potatoes open along the length where you made the slits. Be careful not to cut the potato all the way through. Mash the inside of the potato with a fork and add a knob of butter, 1 large tablespoon of grated cheese and a pinch of salt for each potato. Mash this into a creamy mashed potato and keep the skin intact. Repeat this with all potatoes.

 It is nice to serve the kumpir with the toppings separately, so everyone can fill their own potato with their own toppings. But of course you can also finish them yourself in advance. Then divide the toppings, the corn, pickle, red onion, tomato, carrot and olives over the potatoes and finish with the garlic sauce, fresh parsley and sriracha to taste.

Source: Leukerecepten by leukerecepten-nl.
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