A huge baked potato mashed in its skin with butter and kashar cheese, then loaded with corn, olives, pickles, sausage, Russian salad and ketchup. Istanbul street food at its heartiest.
Ingredients
Instructions
- 1
Scrub and dry the potatoes, prick them a few times with a fork and wrap in foil. Bake at 200 °C for 60-70 minutes until a knife slides in easily.
- 2
Meanwhile, dice the carrot small; boil the carrot, peas and corn for 5-6 minutes, drain and let cool.
- 3
Mix the cooled carrot and peas with the mayonnaise to make the Russian salad; keep the corn separate.
- 4
Slice the sausages into rounds and fry them in a dry skillet over medium heat for 3-4 minutes. Slice the olives and dice the pickles.
- 5
Unwrap the potatoes and split them lengthwise across the top. Divide the butter and kashar among them and mash the flesh with a fork, without tearing the skin, until the cheese melts and it is smooth.
- 6
Top each potato with the corn, olives, pickles, sausage and Russian salad, drizzle with the ketchup and serve hot.
Nutrition
Per serving
| Calories | 764 kcal |
|---|---|
| Protein | 25 g |
| Carbs | 75 g |
| Fat | 42 g |
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