Serves
2 dozen latkes

Loaded Baked Potato Latkes

Scallions, cheese, sour cream and more!

Loaded baked potatoes have always intrigued me. There are tons of vegetarian versions to enjoy, but there is something about the classic version that always captured my attention: steaming hot with melted cheddar cheese, a big dollop of sour cream, and of course, crispy bacon on top.

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So I decided to take the plunge, and turn my affection-from-afar for the loaded baked potato into a latke version. The classic potato latke got a makeover with some grated cheddar cheese and scallions, and then I topped it all with tangy sour cream, more scallions and bacon bits. Ok everyone, don’t get your panties in a twist. Not real bacon: the fake kind they sell in the salad dressing aisle.

Loaded Baked Potato Latkes1

Of course, what could be bad about this combination of ingredients? Pretty much nothing.

An unexpected surprise of this recipe? The red and green from the scallions and bacon bits create a little Chrismukkah action. So for those of you who might be from interfaith families, or just like getting into the red and green holiday spirit, this recipe has your name all over it.


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Ingredients

8 medium Yukon gold potatoes

1 small onion

2 cups diced green onions (around 10)

1 cup shredded cheddar cheese

½ cup flour

2 eggs

1 ½ tsp salt

½ tsp pepper

Vegetable oil for frying

Sour cream

Pareve “bacon” bits

Directions

Using the shredding attachment of a food processor or a hand grater, coarsely great potatoes and onions. Place in a large bowl.

Add flour, eggs, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5-10 minutes. Drain excess liquid. Add grated cheddar cheese and half of the chopped scallions.

Heat vegetable oil in a large skillet over medium heat. Using your hands or large spoon, make a latke patty and place in the pan. Fry for 3-4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve.

Top latkes with sour cream, additional scallions and bacon bits.

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