Loaded Baked Potato Kumpir
Fluffy baked potatoes split and topped with melted cheese, tangy yogurt, crispy chickpeas, and fresh herbs. A Turkish street-food classic that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 whole large russet potatoes
- 1 can (15 oz) canned chickpeas, drained and patted dry
- 1 cup sharp cheddar or white cheese, shredded
- ¾ cup plain yogurt
- ¼ cup fresh parsley or dill, chopped
- ½ tsp chili flakes or sumac
Instructions
- 1
Prick potatoes all over with a fork. Microwave on high for 10 minutes, turning halfway through, until flesh is tender when pierced.
- 2
While potatoes cook, toss chickpeas with 1 tbsp olive oil and salt. Spread on a small sheet pan and roast at 425°F for 6 minutes until edges crisp.
- 3
Split each potato lengthwise. Fluff the insides with a fork and season with salt and pepper.
- 4
Top each potato half with a handful of shredded cheese, then dollop with 3 tbsp yogurt per half.
- 5
Scatter crispy chickpeas and fresh herbs over each potato. Finish with a pinch of chili flakes or sumac.
- 6
Serve immediately while potatoes are still hot and cheese is melted.
Tools you’ll need
- microwave
- fork
- small sheet pan
- knife and cutting board
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