Soft and Savory Cheesy Baked Whole Potato
A Turkish-style snack made by mixing the flesh of cooked potatoes with cheese, returning it to the skins, and baking it with colorful toppings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This Cheesy baked whole potato recreates kumpir, the famous Turkish street food. Thoroughly cook a whole potato, mix the flesh with cheese, stuff it back into the skin, and bake with toppings of your choice. The salty, savory cheese blends beautifully with the potato to make a satisfying snack.
- Servings
- about 1 serving
- Cook time
- 40 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Potato1 (large)
- Cheese1/2 cup
- Sweet corn
- Ham (or bacon)
- Cucumber pickles
- Tomato
- Bell pepper
- Large potatoes work best, about 3-4 times the size of a regular potato.
- Sweet and tangy fruits like kiwi or orange make great toppings, as do the fruit solids from canned fruit cocktail.
Steps
1. Large potatoes work best.
This one is about the size of my hand and so thick you can barely hold it. It is 3-4 times the size of a regular potato.
2. Prepare small amounts of cheese and toppings.
Sweet and tangy fruits like kiwi or orange work nicely, or you can use the fruit pieces from canned fruit cocktail.
3. Steam or bake in a steamer or oven until fully cooked.
It depends on the thickness of the potato, but steam in a heated steamer for at least 25-30 minutes.
In the oven, bake at 200 °C for 40 minutes.
If a toothpick slides in smoothly, it is fully cooked.
4. Cut the potato in half and scoop out the flesh with a spoon.
5. Scoop out the potato flesh cleanly.
6. Add the cheese to the potato and mix well while it is still hot.
7. If the potato cools down it will not mix well, so microwave it for 2 minutes before mixing.
Look at how stretchy the cheese gets. It is delicious even just like this.
8. Return the potato filling to the skins...
Add the toppings evenly, then
bake in the oven at 180 °C for 10-15 minutes,
or microwave for 2-3 minutes.
Drizzle ketchup and mayonnaise on top to finish.
The potato is large and filling, enough to make a full meal.
Baking it crispy in the oven makes the skin delicious too.
Ppunwife's tips
- If the potato cools down, it will not mix well with the cheese, so microwave it for 2 minutes before mixing.
- Mix the potato and toppings together while hot to enjoy it at its best.
FAQ
How do I check if the whole potato is fully cooked?
Pierce the potato with a toothpick; if it goes in smoothly with no resistance, it is cooked all the way through.
What should I do if the potato cools down and the cheese will not mix in well?
To keep the cheese from separating, warm it in the microwave for about 2 minutes, then mix together easily.
Can I use ingredients other than vegetables for the toppings?
Sweet and tangy fruits like kiwi and orange, or the fruit pieces from canned fruit cocktail, also pair deliciously as toppings.
Can I make this using only a microwave instead of an oven?
Yes, after precooking the potato in a steamer or similar method, add the filling and toppings, then microwave for 2 to 3 minutes for a quick and easy finish.
