Baked Potato Latkes Makes 6 servings; 2 latkes per serving POINTS® value per serving: 3 Ingredients - Cooking spray
2 pounds yellow-fleshed potatoes, such as Yukon Golds, peeled 3 medium shallots, halved and thinly sliced 1/2 cup pasteurised fat-free egg substitute, such as Egg Beaters 3 Tbsp matzo meal 1 1/2 tsp dried thyme 1 tsp salt 1/2 tsp ground nutmeg 1/2 tsp ground black pepper
Instructions - Preheat the oven to 375ºF. Spray a standard 12-indentation muffin tin with nonstick spray.
- 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.
- Stir in the shallots, egg substitute, matzo meal, thyme, salt, nutmeg, and pepper. Divide the mixture into the 12 muffin indentations.
- 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.
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