Baked Potato Latkes
- Total Time
Spray the indentations in the muffin tin generously so the latkes won't stick. You can make these up to two days in advance.
cooking spray1 spray(s)
uncooked Yukon gold potato(es)2 pound(s), peeled
uncooked shallot(s)3 medium, halved and thinly sliced
fat free egg substitute½ cup(s)
matzo meal3 Tbsp
dried thyme1 ½ tsp
table salt1 tsp
ground nutmeg½ tsp
black pepper½ tsp
- 1. Preheat the oven to 375ºF. Spray a standard 12-indentation muffin tin with nonstick spray.
- 2. Use the large holes of a box grater to shred the potatoes. Working by small handfuls, squeeze the shredded potatoes over the sink to get rid of any excess moisture. Place in a large bowl.
- 3. Stir in the shallots, egg substitute, matzo meal, thyme, salt, nutmeg, and pepper. Divide the mixture into the 12 muffin indentations.
- 4. Bake 30 minutes. Spray the tops again with nonstick spray. Continue baking until browned and set, about 30 more minutes. Cool at least 10 minutes on a wire rack before serving. Makes two latkes per serving.