Zeytinyağlı Kumpir

Zeytinyağlı Kumpir is a delicious Turkish baked potato dish, filled with a medley of fresh vegetables and dressed in high-quality olive oil. This gluten-free delight offers a satisfying and nutritious lunch option, bursting with flavors and colors.

Ingredients

• Large potatoes - 2
• Olive oil - 3 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Red bell pepper - 1/2 cup, diced
• Green bell pepper - 1/2 cup, diced
• Carrot - 1/2 cup, grated
• Green olives - 1/4 cup, sliced
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (390°F).
2. Wash the potatoes thoroughly and poke several holes in them with a fork.
3. Wrap each potato in aluminum foil and place them on a baking tray.
4. Bake the potatoes in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork.
5. While the potatoes are baking, prepare the filling by combining the diced red and green bell peppers, grated carrot, sliced green olives, chopped parsley, and lemon juice in a bowl.
6. Once the potatoes are done, remove them from the oven and carefully unwrap the foil.
7. Cut each potato in half lengthwise and gently fluff the insides with a fork.
8. Drizzle 1 tablespoon of olive oil over each potato half and sprinkle with salt and black pepper.
9. Spoon the vegetable mixture generously into each potato half, topping with the remaining olive oil.
10. Serve warm, garnished with extra parsley if desired.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 66 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from the vegetables and olive oil.
• High in dietary fiber, promoting digestive health.

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