Baked Potato Latkes - Weight Watchers PRINT
- YIELD: 12 servings
PointsPlus value of 2.
These oven-baked potato latkes are a terrific addition to any Hanukkah celebration. Make them up to two days in advance and reheat them in the oven.
|4||spray(s) cooking spray|
|2||pound(s) uncooked potato(es), yellow, peeled|
|3||medium uncooked shallot(s), finely chopped|
|½||cup(s) fat-free egg substitute|
|3||Tbsp matzo meal|
|1½||tsp dried thyme|
|1||tsp table salt|
|½||tsp ground nutmeg|
|½||tsp black pepper, freshly ground|
Preheat oven to 375ºF. Generously coat a 12-hole muffin pan with cooking spray.
Using the large holes of a box grater, shred potatoes. Working by small handfuls, squeeze shredded potatoes over sink to get rid of any excess moisture; place in a large bowl. Stir in shallots, egg substitute, matzo meal, thyme, salt, nutmeg and pepper.
Evenly spoon mixture into prepared pan; lightly coat with cooking spray. Bake for 30 minutes; remove from oven and coat with cooking spray again. Continue baking until browned and set, about 30 minutes more. Cool at least 10 minutes on a wire rack before serving.
Yields 1 latke per serving.
NOTE: You can make these up to two days in advance. Just store them in the pan, covered, in the refrigerator and reheat in a preheated 375ºF oven for about 15 minutes.