Kumpir (Turkish Baked Potatoes)
These baked potatoes are the bomb, literally. Delicious and unique with the creamy, buttery and cheesey insides these potatoes hit the spot for dinner or a late lunch. Top with your favorite toppings to a loaded treat.
Ingredients
4-6 Baker size Russet potatoes
8 tbsp butter
2 cups shredded cheese (your choice)
Toppings your choice
Instructions
1
Wash and wrap the potatoes in foil placing them in a 350 degree oven for about 1 hour or until they are fork tender.
2
Remove from the and make a cut (horizontally) down the potato (not all the way through).
3
Carefully open the potato halves and using a fork, begin to mash up the inside of the potato with butter and shredded cheese. It should have the consistency of a “twice” baked potato.
4
Top the potato with your favorite toppings. On air I used dill pickles, beets, corn, shredded chicken, vienna sausages, kidney beans, artichoke hearts and sweet pickle relish. I than drizzle some prepared Ranch dressing over it (because I like Ranch dressing) to finish it off.
5
Salt and pepper to taste, serve and enjoy!
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