Stuffed Potato and Cheese Latke Cups

Stuffed Potato Cheese Latke Cups
Miri Rotkovitz
Ratings (6)
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 24 cups, serves 4 to 6
Nutritional Guidelines (per serving)
375 Calories
22g Fat
27g Carbs
18g Protein
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Nutrition Facts
Servings: 24 cups, serves 4 to 6
Amount per serving
Calories 375
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 49%
Cholesterol 191mg 64%
Sodium 663mg 29%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Protein 18g
Calcium 357mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Latkes you can eat with your hands and don't need to fry? Yes, please! These two-bite potato and cheese latkes are baked in mini muffin cups, so they're tender on the inside, a little crispy on the outside, and super-easy to make. (The cheese serves a dual purpose too: it adds flavor and helps the latkes release from the muffin cups more easily.)

Taking a minute to make a little indent on the top of the latke "muffins" turns them into cups perfect for holding your favorite toppings. Here are some combos to try:

  • Applesauce, sour cream and scallions
  • Smoked salmon, crème fraîche and freshly snipped chives
  • Smoked salmon, avocado and za'atar
  • Tomato salsa, goat cheese and Old Bay seasoning 
  • Avocado and roasted red pepper
  • Baby spinach sautéed with garlic, golden raisins and pine nuts

Kosher Status: Dairy

Ingredients

  • 1 tablespoon extra virgin olive oil (for greasing muffin pan)
  • 1 pound russet potatoes (peeled)
  • 1 medium (5 to 6 ounce) yellow onion (peeled and trimmed)
  • 1 cup cheddar cheese (shredded, from about a 4-ounce block of cheese)
  • 1 large egg
  • 1/4 cup all purpose flour
  • 1/4 teaspoon fine sea salt (or kosher salt)

Steps to Make It

  1. Preheat the oven to 425 F. Lightly grease a 24-cup mini muffin pan with olive oil. 

  2. Set a mesh colander over a large bowl. Using a box grater, or a food processor fitted with a shredding disc, grate the potatoes, then transfer the shreds to the colander. Press down on the potatoes in the colander to remove as much liquid as possible (you can use a clean tea towel or paper towels to help in the effort), then transfer the potatoes to another large bowl.  

  3. Remove the colander from the bowl with the potato liquid. Carefully pour off as much liquid as possible, saving as much of the white powdery potato starch that has collected at the bottom of the bowl. Add the potato starch to the potato shreds.

  4. Using the box grater or food processor, grate the onion and add it to the potatoes. Stir in the cheese and egg. Sprinkle the mixture with the flour and salt, then mix well. 

  5. Spoon the potato mixture into the prepared muffin tin. Use the back of a teaspoon to gently press the potato mixture against the sides of each muffin cup to form a cup. 

  6. Bake the latkes in the preheated oven for 25 to 35 minutes, or until they are golden on top and beginning to crisp up around the edges. (Don't worry if the latkes puff while baking - you can easily press the centers in with a spoon to create a deeper cup if you'd like.)

  7. Run an offset spatula, or paring knife, around each latke before easing them out of the muffin cups. Transfer to a platter and add your favorite toppings. Serve immediately.