Kumpir - Turkish Stuffed Baked Potato
A generous autumnal salad that reconciles rustic and refined: delicate spelt is mixed with caramelized pumpkin cubes, cherry tomatoes confit, and creamy feta, all elevated by a honey-mustard vinaigrette that sends the taste buds spinning from the first bite.
🛒 Ingredients
2 servings
- 2 large potatoes
- 1 oz butter
- 5.3 oz shredded cheese
- 1 large onion
- 1 large red bell pepper
- 1 pinch red pepper flakes
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Watch on TikTokDirections
- 1
Wash and bake the potatoes in the oven at 400°F until tender (about 25-30 minutes).
- 2
Meanwhile, finely chop the onion and red bell pepper.
- 3
Shred the cheese coarsely.
- 4
In a bowl, combine the onion, bell pepper, shredded cheese, a pinch of salt, pepper, and red pepper flakes.
- 5
Remove the potatoes from the oven and cut them in half.
- 6
Generously stuff each half with butter, then with the cheese and vegetable mixture.
- 7
Serve hot and enjoy without moderation!
💡 Chef's Tip
The secret to a successful warm salad lies in timing: assemble the dish just before serving so that the heat of the roasted vegetables gently melts the feta without cooking it. Cook your spelt the day before and store it in the refrigerator - it absorbs vinaigrette better when warmed gently in a pan with a tablespoon of olive oil.
