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