Recipe by Bronson McKinley
"We love to eat potato skins, but I got tired of just using the starch that we scooped out for mashed potatoes. I thought: 'Hmmm, latkes, that could be interesting.' So I tooled around with a the basics of latkes until I had a recipe that I liked. They were such a hit with the family that it's been a staple ever since."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
peeled and mashed baked potatoes
chopped white onion
1 1/2 teaspoons
freshly ground multi-colored peppercorns
extra-virgin olive oil, or as need for frying
For as simple as the ingredients sound, these were delicious! I did use leftover mashed potatoes that were mashed w/ butter, milk and s&p, so I had to add a bit more flour. These were super flavorful with a nice, crisp outside, and creamy goodness inside. I made these smaller than called for so the kids wouldn't have a hard time handling them. I will def be making these again~YUM! Thanks for sharing. :)
These were amazing. It was so awesome to make latkes without having to take out my food processor/blender. I basically made mashed potatoes and then followed this recipe. They were delicious. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Potato Latkes
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 99
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Amazing bakers with crisp, golden skin and light, fluffy insides.
See how to nuke a potato so it tastes just like a slow, oven-baked potato.
Use your food processor to make potato latkes the easy way.