Potatoes are my go-to solution for family Passover meals. Here I’ve used baked potatoes as the ‘crust’ of a Passover interpretation of the traditional Georgian bread stuffed with egg and cheese known as khachapuri.
Brushed with spiced butter and stuffed with eggs and three types of cheese, potato halves make a great brunch, lunch or light dinner (served with sliced tomatoes or a green salad).
Reserve the hollowed-out potato interiors for another dish, perhaps a batch of Asian-inspired mashed potato croquettes suitable for Passover from a Hanukkah latke recipe.
Baked potato “Khachapuri”
For 4 to 8 people
- 4 Idaho or Russet baking potatoes, each 8-10 oz.
- ¼ cup unsalted butter
- 1 tbsp. chopped garlic
- ½ tsp. salt
- ½ tsp. ground black pepper
- ¼ tsp. plus ½ tsp. paprika
- ½ cup finely chopped or shredded mozzarella
- ½ cup finely chopped or grated Muenster
- 8 large eggs
- ¼ cup crumbled feta
- 2 to 3 tbsp. chopped parsley
- Hot sauce, optional
Heat the oven to 450 degrees. Pierce the potatoes in a few places. Bake on a baking sheet until a fork can easily pierce the center (about 45-60 minutes). Let cool until potatoes can be handled.
Cut the potatoes in half lengthwise. Using a small spoon, scoop out each half, leaving ¼ inch of potato on the sides and bottom. Reserve the hollowed out potato for another use.
Heat the oven to 350 degrees. In a small saucepan, melt the butter with the garlic over low heat. Stir in salt, pepper and ¼ tsp. paprika. Brush the inside of the potato shells, reserving the rest for later use. Mix the mozzarella and münster cheeses. Place ½ tbsp. cheese in each potato cavity. Return to the baking sheet and heat in the oven for about 5 minutes until the cheeses begin to melt.
Remove the potatoes from the oven but leave to cook. Crack an egg into a small plate, keeping the yolk intact. Slip the egg into a potato shell. Repeat with remaining eggs and potatoes. Heat the butter and drizzle it over the eggs. Return to oven. Bake until egg whites are just set (about 5-10 minutes). Sprinkle 1 tbsp. of cheese on top. Continue to cook until yolks are set to desired doneness (time varies), testing yolks with a toothpick.
Sprinkle with remaining blended cheeses, feta, ½ tsp. paprika and parsley. Serve immediately with a drizzle of hot sauce (if desired).
Ginger Mashed Potato Croquettes
Gives 8 to 12
- About 2-3 cups reserved baked potato flesh (see note)
- ½ cup thinly sliced green onions
- ½ to 1 tbsp. grated fresh ginger
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 large egg, beaten
- About 3 to 4 tbsp. plus 1-2 cups matzah cake
- About 1-2 cups matzah flour
- Vegetable oil for greasing and frying
- lemon wedges
Mash the baked potato with the scallions, ginger (use ½ tsp for a milder taste), salt and black pepper until slightly smooth. Stir in egg and 3 tbsp. matzah cake meal. If very wet, add additional cake flour by the tablespoon. If the dough is too dry, add water by teaspoon. The mixture should hold together when shaped into a patty.
Pour 1 cup matzah flour and 1 cup cake flour into separate large rimmed bowls. Wet your hands and take ¼ cup of batter and form a patty about 3 inches in diameter. Dip in cake flour, turning to cover both sides, then dip in matzah flour, covering both sides. Place the galette on a greased plate. Repeat, adding more matzah flour and matzah cake flour to the bowls as needed.
Heat 1 inch of oil in a large, deep skillet over medium-high heat. Working in batches, put the patties in the hot oil and flatten them slightly with a spatula. Fry about 2 minutes on each side until golden brown. Add oil as needed. Drain on paper towels. Serve with lemon wedges.
Remarks: Adjust the quantities according to the quantity of remaining potatoes. Replace leftovers with any baked potato.