Kumpir Tabağı

Kumpir Tabağı is a vibrant and hearty Turkish breakfast dish featuring a baked potato stuffed with a colorful array of fresh, seasonal vegetables and a drizzle of tangy yogurt. This vegetarian delight is perfect for those seeking a nutritious and filling start to their day.

Ingredients

• Large potatoes - 2
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Red onion - 1 small, finely chopped
• Kalamata olives - 50 grams, pitted and sliced
• Feta cheese - 50 grams, crumbled
• Fresh parsley - 2 tablespoons, chopped
• Plain yogurt - 100 grams
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the potatoes thoroughly and prick them several times with a fork. Rub the skin with a tablespoon of olive oil and sprinkle with salt.
3. Place the potatoes on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a knife.
4. While the potatoes are baking, prepare the salad by combining the cherry tomatoes, cucumber, green bell pepper, red onion, Kalamata olives, and parsley in a bowl. Toss with the remaining olive oil, black pepper, and lemon juice. Set aside.
5. Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato lengthwise down the middle, creating a pocket.
6. Gently fluff the insides of the potatoes with a fork and season with a bit more salt and pepper if desired.
7. Fill each potato with the prepared salad mixture, then top with crumbled feta cheese.
8. Serve each stuffed potato with a dollop of plain yogurt on the side.

Nutrition

• Calories: 480
• Protein: 12 g
• Carbs: 64 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 20 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in dietary fiber, promoting digestive health.

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