Potatoes for Passover, Upgraded

Don't skimp on the wow factor this holiday with these fun, filled spud cups.

Jewish Week Online Columnist
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Potatoes, potatoes, potatoes. They're pretty much a staple of every Passover meal: Without bread or pasta, potatoes are the go-to carb. Now, I love potatoes, so I'm happy to see them over and over again, but sometimes even I get bored of the classic roasted or mashed. These lacy little shredded potato cups, which you can fill with just about anything, are a great way to add a little wow factor to the taste and presentation of your next potato dish. 

I filled these with a fun little veggie stir-fry, but they're a great base for just about anything. Think of them as little tart shells made of potato! You could even make them into mini quiches or baby pot pies. If you're using a filling that also needs to be cooked, you should par-cook the shells before filling then finishing the baking. Let me know what varieties you try this Passover!

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Ingredients: 
Cups:
4 large russet potatoes
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspooon onion powder
Stir-Fry:
1 large onion (or two small), peeled and diced
2 medium zucchini, diced
8 ounces mushrooms, diced
2 colored peppers, cored and diced
1 cup shredded carrots
2 teaspoons balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste
Recipe Steps: 
Peel the potatoes. Shred by hand or in a food processor. Transfer the shredded potatoes to a colander and squeeze well to get out as much liquid as possible. Stir in the salt, garlic powder and onion powder.
Grease a muffin tin very well - I recommend using both a spray and oil brushed on. Press the potato mixture on the bottom and up the sides of the greased muffin cups. Bake on 375 F for 35-45 minutes until brown and crispy on the edges. Let cool for 5 to 10 minutes then remove from the cups - you may need a spoon to ease them out.
As the cups bake, prepare the stir-fry. Heat two tablespoons oil in a large pot. Add the onion and stir to coat. Cook, 8 to 10 minutes, until translucent. Add the zucchini and carrots and cook another 3-4 minutes. Add the mushrooms and peppers and cook 10-12 minutes. Stir in the vinegar and honey. Spoon the mixture into the prepared cups and serve hot.

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