BAKED POTATO LATKES Makes 6 servings of 2 pancakes each. Note from Dana Jacobi: Top these latkes with applesauce or a dollop of sour cream, graced with a sprinkling of snipped dill. The latkes are so lean you can do this without feeling guilty. Best of all, you should try using the applesauce and the sour cream – the combination is delightful! INGREDIENTS - 1 medium Spanish onion, finely chopped - 1/2 cup reduced-sodium, fat-free chicken broth - 2 very large (1 3/4 lb.) baking potatoes - 1 large egg, beaten - 1 tsp. salt - 1/4 tsp. freshly ground pepper - applesauce or low-fat sour cream for garnish DIRECTIONS Preheat oven to 400 degrees. Spray a non-stick, 12-cavity muffin tin liberally with cooking oil spray and set aside. Spray a medium non-stick skillet with cooking spray and place over medium-high heat. Sauté onions 1 minute, stirring. Add broth. When liquid comes to a boil, reduce heat to medium. Cook until onions are soft, lightly colored, and the pan is dry, about 10 minutes. Set aside. Peel potatoes. Shred them, using the coarsest holes on the grater. Squeeze as much water as possible out of the potatoes, preferably by twisting them in the corner of a dishtowel or piece of cheesecloth. It is important to get potatoes as dry as possible. Place potatoes in a bowl. Add egg, salt and pepper. Scoop 1/4 cup of potato mixture into each cavity of the greased muffin tin. With the tines of a fork, press until potato mixture is compact. Bake 20 minutes, until cakes are crisp and brown on the bottom and sides, and firm when pressed in the center. Let pancakes sit 5 minutes in the pan. Work the tip of a rubber spatula around the edge of each pancake, then underneath it to scoop the pancake out of the tin. Serve with apple sauce or sour cream. Each pancake contains 83 calories and 1 gram of fat.