Baked Potato
Bake whole potatoes until tender, open them up, mix the centers until creamy, then fill and top the way you like.
Servings: 2
Ingredients:
- 3 large potatoes
- 3 tbsp butter
- 1 cup shredded mozzarella cheese
- ½ tsp salt
- 3 hotdogs, cooked and sliced
- 3 tbsp sliced green olives
- 3 tbsp sliced black olives
- 3 tbsp sweet corn, drained and rinsed
- 3 tbsp chopped green onions
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- Olive oil, for running the potatoes
Method:
Start Cooking- Place whole potatoes in a pot and cover with cold water. Add salt and bring to a boil.
- Simmer for 30–40 minutes, until fork-tender (soft all the way through).
- Drain and let the potatoes steam dry for a few minutes.
- Place the potatoes on a baking sheet. Rub with olive oil and salt, then bake at 425°F for 20 minutes.
- Transfer the potatoes to plates. Cut them open. Scoop out the inside of 2 potatoes into a bowl, leaving a thin layer inside the skins.
- Peel the third potato and add it to the bowl. Add butter, mozzarella, and salt. Mash until smooth and creamy (add 1–2 tablespoons of milk if needed for texture).
- Spoon the mashed potatoes back into the potato skins.
- Top with sliced hotdogs, olives, and corn. Add chopped green onions. Drizzle with mayonnaise and ketchup, if desired.
- Serve warm. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
Notes:
From the kitchen
- Mix while the potatoes are still hot so the butter and cheese melt smoothly into the filling.
- Skip ketchup for a more savory version, or swap mayonnaise with yogurt or sour cream for a lighter finish.
- Add a mix of fresh, tangy, and creamy toppings: finely sliced red cabbage, pickles or pickled peppers, carrots or corn salad, yogurt-based salads, chili flakes or hot sauce for heat.
- Mix and match a few toppings for balance rather than adding too much of one.
- Serve immediately while warm. Add extra toppings on the side for everyone to customize.
- Sprinkle a little cheddar on top, if desired. Pair with pickles or a crisp salad to balance the richness.
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Nutrition:
Calories: 901 kcal | Carbohydrates: 79 g | Protein: 29 g | Fat: 54 g | Saturated Fat: 24 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 18 g | Trans Fat: 1 g | Cholesterol: 128 mg | Sodium: 1587 mg | Potassium: 1615 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 1181 IU | Vitamin C: 22 mg | Calcium: 369 mg | Iron: 5 mg
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Baked potato
WHY WE LOVE IT
A baked potato starts simple, but what you add to it changes everything.
A LITTLE STORY
In Turkiye, the dish is known as kumpir. It likely came with Balkan immigrants and is now found across the country, with many regional variations.
DID YOU KNOW?
In Istanbul’s Ortaköy, kumpir is what people line up for. Potatoes are split open, mixed with butter and kaşar cheese until creamy, then filled on the spot from rows of toppings behind the counter.