The key to kumpir is getting the potato filling to the right texture: add the butter and Kashar cheese while the potato is piping hot, then mix with a fork without piercing the skin. If the potato cools, the cheese will not melt, the butter will not blend in, and the filling will not turn creamy. Arrange the toppings over the mashed potato at the end.
Scrub and dry the potatoes, prick them in several places with a fork, and wrap each one in foil. An unpricked potato can build up steam and burst in the oven.
Bake on the middle rack of an oven preheated to 200°C / 390°F for 1 hour. The potatoes are done when a skewer inserted into the thickest part slides in without resistance; if it meets resistance, bake for 10 minutes more.
Open the foil and slice the potato lengthwise without cutting through the bottom. Add the butter and grated Kashar cheese, then mash and mix with a fork without damaging the skin. Do this while the potato is hot; Kashar cheese will not melt in a cooled potato.
Drain the corn, remove the pits from the olives, and finely chop the pickles and red cabbage. Arrange the toppings in parallel rows over the mashed potato and sprinkle with parsley.
Before wrapping the potatoes in foil, scrub the skins with a brush and wash and dry them thoroughly; wet potatoes will steam inside the foil and the skins will not turn crisp.
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