Kumpir Recipe

Preheat and prepare potatoes

Preheat the oven to 220°C (425°F). Scrub the potatoes thoroughly and dry them. Prick each potato several times with a fork to allow steam to escape.

Brush each potato with olive oil and lightly sprinkle with 1/2 tsp salt each (divide the 2 tsp salt across potatoes). Place directly on the oven rack or on a baking sheet lined with foil and bake for 60–75 minutes, until the skins are crisp and a skewer slides into the center easily.

Steam and mash interior

When potatoes are baked, remove from oven and let them rest 5 minutes until cool enough to handle. Cut a slit lengthwise along the top of each potato and push the ends toward the center to open it. Using a spoon, scoop and transfer about half of the potato flesh from each potato into a bowl, leaving a sturdy skin shell.

To the bowl with hot potato flesh add 2 tablespoons butter per potato (8 tbs total for 4 potatoes), 30 ml (2 tbs) milk per potato (120 ml total), 1/2 tsp salt and 1/4 tsp black pepper per potato (divide total 2 tsp salt and 1 tsp pepper across the bowl). Mash until smooth and creamy. Taste and adjust seasoning. If you prefer a looser texture, add remaining milk by tablespoon until desired creaminess is reached.

Spoon the mashed mixture back into the potato shells, piling it up slightly to form a mound. Add a small knob of butter (optional 1/2 tbs per potato) on top if desired. Keep warm in the oven at 90–100°C (200–210°F) while you prepare fillings.

Grated cheeses: keep cheddar and mozzarella ready in bowls. For a melty finish, sprinkle a mix of cheeses on the hot mashed potato and place under the broiler or in a hot oven for 2–3 minutes until melted.

Sour cream: transfer to a serving bowl and season lightly with a pinch of salt and a grind of black pepper if desired.

Buttered corn: if using canned or frozen corn, heat in a skillet with 1 tbs butter until warmed through, season with a pinch of salt, and keep warm on low heat.

Meat filling: if using pre-cooked sausage or ground beef, reheat in a skillet for 3–4 minutes with a splash of oil to warm and brown slightly; season with salt and pepper. Keep warm.

Vegetable toppings: place diced tomatoes, roasted peppers, pickles, olives, and green onions in separate small bowls for easy assembly. Chop fresh parsley or dill and set aside.

Assemble kumpir

For each potato, mound shredded/melted cheese over the warm mashed interior. Arrange desired fillings (corn, meat, vegetables, pickles, olives) in sections on top of and around the mashed center. Add a dollop of sour cream and a spoonful of salsa or ajvar if using. Finish with a sprinkle of green onions and fresh herbs. Serve immediately.