Fırın Kumpir with Egg

Fırın Kumpir with Egg is a delightful Turkish baked potato dish, featuring a fluffy interior mixed with a variety of toppings and a perfectly baked egg on top. This kosher version balances rich flavors with a satisfying texture, making it a wholesome meal.

Ingredients

• large Russet potatoes - 2
• olive oil - 2 tablespoons
• salt - 1 teaspoon
• black pepper - 1/2 teaspoon
• butter - 1 tablespoon
• grated kashkaval cheese - 100 grams
• sour cream - 100 grams
• cooked chickpeas - 100 grams
• chopped green onions - 2 tablespoons
• paprika - 1/2 teaspoon
• eggs - 2
• fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and scrub the potatoes thoroughly. Prick them with a fork several times to allow steam to escape.
3. Rub the potatoes with olive oil, salt, and black pepper, then wrap each potato in aluminum foil.
4. Place the wrapped potatoes directly on the oven rack and bake for 45-50 minutes, or until tender when pierced with a fork.
5. Once the potatoes are done, remove them from the oven and carefully unwrap them. Slice each potato lengthwise and scoop out some of the insides into a bowl.
6. Mix the scooped potato with butter, grated kashkaval cheese, sour cream, cooked chickpeas, chopped green onions, and paprika. Stir until well combined.
7. Stuff the potato skins with the mixture, creating a slight mound on top.
8. Create a small well in the center of each stuffed potato and crack an egg into each well.
9. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the eggs are cooked to your desired doneness.
10. Remove from the oven, garnish with fresh parsley, and serve hot.

Nutrition

• Calories: 650
• Protein: 20 g
• Carbs: 80 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 186 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting healthy digestion.
• High in protein for muscle repair and growth.

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