NUMBER OF SERVINGS

• Number of servings: 1

COOKING ACCESSORIES

• Aluminium foil

INGREDIENTS

• 1 very large potato (preferably approx. 400-500 grams)
• 20 grams Turkish Kasseri cheese (Kasar peyniri, available at Turkish shops and the Dekamarkt; you can use young Gouda cheese as an alternative).
• 1 dab of butter
• 1 teaspoon coarse (sea) salt
• 1 sausage (you can use a frankfurter, but also a barbecue sausage).
• 1 to 2 pickles
• 4 tablespoons peas
• 3 tablespoons corn
• 1 tablespoon (light) mayonnaise
• 1 tablespoon vegetable oil (olive-, sunflower- or some other oil).
• sauces as a topping (ketchup or garlic sauce, for example)

METHOD OF PREPARATION

1. Pre-heat the oven to 200°C
2. Scrub the potatoes clean under a running tap.
3. Roast the potato in oven until done.
   • In Turkey, Kumpir potatoes are generally roasted in special ovens without aluminium foil, but you can roast them either with or without aluminium foil: a potato wrapped in aluminium foil will take a bit longer to cook and the moisture just below the peel cannot escape: the peel stays soft. The peel will bake dry without aluminium foil and will be somewhat crusty – but otherwise still edible.
   • Rub a bit of oil onto the skin and sprinkle the salt on the potato.
   • Prick around 10 small holes in the potato using a fork
   • In aluminium foil: wrap the potato in the foil and place it in the oven for about 1:30h.
   • Without aluminium foil: leave the potato in the oven for about 1:15h.
   • Check whether the potato is done using a fork: the potato is cooked if you can prick into it with little effort.
4. Grate the cheese onto a plate.
5. Cut the pickles into cubes and place these next to the cheese on the plate.
6. Rinse the corn and put it on the plate as well.
7. Rinse the peas and allow to dry.
8. Put the peas in a small bowl and stir in the mayonnaise.
9. Cut the sausage into pieces. If the sausage is not pre-cooked: cook the sausage briefly in a skillet and allow the pieces to cool.
10. Remove the potato from the oven and open the foil at the top.
11. Cut the potato from the top down, almost in two halves.
12. Press the cut open using a knife and fork.
13. Mash the potato meal with the fork, getting as close to the skin as possible.
14. Add the butter and the shredded cheese to the potato meal and mix well.
15. Spoon the peas with mayonnaise in the opening.
16. Then spoon on the corn, pickle and sausage.
17. Top the potato with sauce to taste.

Enjoy!

TIPS

You may opt to add other ingredients to the filling, or substitute some of the ingredients included in this recipe. For example: grated carrot, olive slices, finely chopped pepper, tuna pieces instead of sausage, etcetera!