Here the classic sauerkraut and potato combo mixes it up with honey, sour cream and Gouda, with a bit of crunch from pumpernickel hazelnut crumbs, in one version of the popular street food Kumpir.
Servings 4 people
- 4 large waxy potatoes
- 4 Tbsp vegetable oil
- 1 lb sauerkraut
- 7 oz sour cream
- 2 tsp caraway seeds
- 2 Tbsp honey
- 2 slices pumpernickel brea
- 2 Tbsp hazelnuts
- 5 tsp butter
- 1/2 bunch parsley
- 4 Tbsp grated gouda
- salt and pepper
- Preheat the oven to 400 ° F (200 ° C).
- Wash the potatoes thoroughly and prick several times with a fork. Rub with sunflower oil and salt. Wrap individually in aluminum foil. Place on the oven shelf and cook in the oven for 75 minutes.
- Mix the sauerkraut with sour cream, caraway seeds and honey. Season with salt and pepper and chill.
- Chop the hazelnuts and finely crumble the pumpernickel. Roast them together in a pan without fat. Season with salt and melt 1 teaspoon of butter into the crumbs. Chop the parsley and mix with the breadcrumbs.
- Take the potatoes out of the oven and cut lengthways, so that they fold at the bottom and the halves d not totally separate. Scrape a little of the potato flesh from each potato half, and loosen up the rest. Melt 1 teaspoon of butter on each side and season with salt.
- Put 1 tablespoon of Gouda cheese into each of the loosened potatoes and mix. Fill each with 2 tablespoons of sauerkraut and top with the pumpernickel crumble.