Baked Potato Latkes
1 - 3
PersonalPoints™ per serving
1 hr 10 min
Spray the indentations in the muffin tin generously so the latkes won't stick. You can make these up to two days in advance.
Uncooked Yukon gold potato(es)
2 pound(s), peeled
3 medium, halved and thinly sliced
Fat free egg substitute
- 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.