Baked Potato Latkes

I just tried this recipe tonight and let me say....yum!! This is from Faye Levy's 1000 Jewish Recipes. Makes 4-6 servings.

2 TBS, plus 3/4 tsp vegetable oil
2 medium onions, chopped
.75 tsp dried thyme
1.25 tsp paprika, plus more for sprinkling
1.75 lbs baking potatoes
2 large eggs
1 tsp salt
.5 tsp freshly ground pepper
1.5 cups of applesauce (optional), for serving or try low fat sour cream

1. Preheat oven to 400 degrees F. Heat 1 TBS plus .75 tsp in a heavy nonstick skillet. Add onions and saute over medium-low heat until, softened, about 10 minutes; if pan becomes dry during sauteing, add .5 TBS water. Add thyme and 1.25 tsp paprika and saute 30 seconds, stirring. Let cool.

2. Peel and coarsely grate potatoes on the large holes of a grater or use a food processor fitted with a coarse grating disk (I chose this option). Transfer grated potatoes to a colander and squeeze out excess liquid. Put potatoes in a bowl. Add sauteed onions, eggs, salt, and pepper.

3. Grease a 12- cup nonstick muffin pan, making sure to grease bases well, especially at the point where the base meets the sides. Add scant 1/3 cup potato mixture to each muffin tin. Smooth tops lightly. Spoon .25 tsp oil over each (I skipped this part), then shake a little paprika on top. Bake about 45 minutes or until brown at edges and firm.

4. Remove from oven and run a small sturdy rubber spatula around edges of latkes to release them. You can then leave them in pan 15 to 30 minutes to keep hot. Serve latkes hot, accompanied by applesauce if using.