Loaded “Potato Skins” Latke Recipe

As Chanukah shines on and you begin to have latke ennui or at least latke leftovers, here’s a fun way to mix things up. Whip up a batch of loaded “potato skins” latkes. Loaded potato skins are a throwback from my non-kosher days: crispy potato skins topped with melted cheddar cheese, a dollop of sour cream and garnished with Bacon Bits and chives. If you think that it’s tref for a kosher gal to longingly remember her favorite non-kosher foods, Maimonides tells us that we should not say, “I don’t want to eat meat and milk, I don’t want to wear shaatnez, and I do not want to have illicit relations.” Rather he should say, “I want to do these things but what can I do when my Father in Heaven has forbidden me from doing so?” Fortunately, the Talmud tells us “for everything forbidden, something similar is permitted.” (Chulin 109b). And Bacon Bits are a great stand in for the non-kosher version.


your favorite latke recipe -mine is Susie Fishbein’s Kosher By Design recipe (scroll down for recipe)*
cheddar cheese to taste
sour cream
Bacon Bits
two fresh chives (or scallions) finally chopped


On a tin foil lined baking sheet, arrange latkes and sprinkle on cheddar cheese to taste. (I recommend a LOT). Place under the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from broiler and top each latke with 1 tablespoon of sour cream and a sprinkling of Bacon Bits and chives. Serve immediately.


*Kosher By Design Latke Recipe

2 pounds Yukon gold or Russet Potatoes, peeled

1 medium yellow onion, quartered
4 medium scallions
1 large egg
1 1/2 teaspoons salt
Black pepper
1 cup peanut oil

Using the grating disc of a food processor, grate the potatoes. Remove half of the grated potatoes to a large strainer set over a large bowl. Replace the food processor disc with the metal blade. Add the onion and scallions. Pulse until mixture is smooth.

Add the potato/onion mixture to the grated potatoes in the strainer. Push down to strain out as much liquid as possible. Let the liquid sit in the bowl for 5 minutes. Pour off the liquid, reserving the potato starch at the bottom of the bowl.

Add the potatoes to bowl with potato starch. Mix in the egg, salt, pepper, and parsley, if desired.

In a large skillet, heat the oil until very hot, but not smoking. Add the potato mixture 1 heaping tablespoon at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper bags or paper towels. Do this until all the batter is used.

14-18 latkes


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