Yield: 10 to 12 baskets

Spinach Potato Baskets
- Cooking and Prep: 1 h
- Serves: 10
-
Contains:
Ingredients (13)
Spinach Potato Baskets
Garnish
Start Cooking
Prepare the Roasted Pepper
-
Preheat oven to 550 degrees Fahrenheit or to broil. Line a sheet pan with Gefen Parchment Paper.
-
Remove the stem end of the pepper, slice into four pieces, and remove membrane and seeds. Place skin-side up in a single layer. Place the baking sheet on a rack in the top third of the oven and roast until the skin has darkened and begins to blister.
-
Remove from the oven, place in a plastic bag and close the bag. Let cool for at least 20 minutes.
-
Remove from the bag, peel off and discard the skin, then dice pepper and set aside.
Prepare the Spinach Potato Baskets
-
Preheat oven to 400 degrees Fahnreheit. Grate potatoes and add 1/2 teaspoon salt. Mix well and let drain in colander set over a bowl for 20 minutes.
-
In a large skillet, saute spinach, red pepper and chilies in olive oil. Season with two teaspoons garlic powder, two teaspoons onion powder and 1/2 teaspoon salt. Cook until most of the water has evaporated, six to eight minutes. Set aside.
-
Using a towel, squeeze as much water out of the grated potatoes as you can. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon black pepper. Add vegetable oil and mix well.
-
Generously spray a 12-cup muffin pan with cooking spray. Arrange grated potatoes into each muffin cup, pressing against the bottom and sides.
-
Preheat oven to 350 degrees Fahrenheit. Bake potato cups for 15 minutes or until they begin to brown and crisp. Set aside.
-
In a medium-sized bowl, beat eggs with a pinch of salt. Add to spinach mixture and mix until well-combined.
-
Evenly spoon spinach mixture into each potato nest. Bake for 10-15 minutes or until egg is cooked. Let cool slightly.
-
Garnish each with a slice of avocado, if desired, and mini red peppers.
Credits
Photography by Heather Winters
Pesach program by Leah Reiss and Dov Osina of Regal Retreats