Kumpir (Turkish Loaded Baked Potato)

Method

1. Preheat the oven to 200 °C. Scrub the potatoes clean with a brush, dry them completely and prick each one 6 to 8 times with a fork. Rub with a thin coat of oil and sprinkle all over with coarse salt. Any water left on the skin stops it from crisping.

   Add in this stepLarge floury baking potatoes (about 350 g each) 2Neutral oil 1 tspCoarse salt ½ tsp

   oven

2. Put the potatoes straight onto the middle oven rack (with a tray on the shelf below to catch drips) and bake for 1 h, until the skin is crisp and a skewer slides into the centre with no resistance. Undercooked potato won't mash smoothly, so give it another 10 minutes if you feel any firmness.

3. While they bake, shred the red cabbage as finely as you can, add the lemon juice and salt and squeeze with your hands for about a minute until it softens.

   Add in this stepRed cabbage 80 gLemon juice 2 tspSalt (for the cabbage) 1 pinch

4. Drain the sweetcorn, slice the olives and dice the gherkins into 5 mm pieces. Cut the sausages into 1 cm rounds and fry them in a dry frying pan over medium heat for 3 min, tossing, until browned.

   Add in this stepSmoked sausages (frankfurters) 2

   medium heat

5. Work as soon as the potatoes come out. They are very hot, so hold each one with an oven glove or folded tea towel and cut a long slit along the top without cutting through the bottom. Push the ends towards the middle to open it up, add the butter and salt and mash the flesh inside the skin with a fork. Add the cheese and stir vigorously: it melts into a creamy filling that stretches when you lift the fork.

   Add in this stepButter, softened 40 gSalt 1 pinchKaşar cheese (or low-moisture mozzarella), grated 100 g

6. Pile the corn, olives, gherkins, sausage and red cabbage on top, as much as you like. Zigzag over the mayonnaise and ketchup, sprinkle with pul biber and eat straight away while hot.

   Add in this stepSweetcorn (tinned, drained) 80 gPitted green olives, sliced 40 gPickled gherkins (or Turkish mixed pickles) 60 gMayonnaise 2 tbspKetchup 2 tbspPul biber (Turkish chilli flakes) ½ tsp