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Baked Potato Latkes


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  • 3 sprays cooking spray
  • 2 pounds potatoes, yellow, peeled
  • 3 medium shallots
  • 1/2 cup fat-free egg substitute
  • 3 tablespoons matzo meal
  • 1 1/2 teaspoon dried thyme
  • 1 teaspon table salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper, freshly ground


Servings 6
Preparation time 10mins
Cooking time 70mins


Step 1

Preheat oven to 375 degrees, Spray a standard 12-indentation muffin tin with non-stick 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

Sit 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 no-nstick 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.

NOTE: Store latkes in the tin, covered, in the refrigerator and reheat in a preheated 375 degree oven for about 15 minutes.

NOTE: Spray the indentations in the muffin tin generoulsy so the latkes won't stick. You can make these up to two days in advance

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