Loaded Baked Potato Waffles
Try Baked Potato Waffles for a fun alternative to loaded baked potatoes.
Ingredients
- 2 pounds baking potatoes, baked and cooled slightly
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 3/4 cup shredded extra-sharp cheddar cheese, plus more for topping
- 3 tablespoons melted unsalted butter, plus more for brushing
- 1/3 cup crumbled cooked bacon, plus more for topping
- 2 tablespoons cup chopped chives, plus more for topping
- Greek Yogurt (or sour cream), for topping
Instructions
- Heat your waffle iron and preheat the oven to 200 degrees.
- Once the baked potatoes are cool enough to handle, remove the skins then use a cheese grater (the larger holes work best) to coarsely grate the potatoes.
- In a large bowl, mix the grated potatoes with the eggs, flour, salt, baking powder, 3/4 cup of cheese and 3 tablespoons of butter. Fold in the 1/3 cup of bacon and the 2 tablespoons of chives.
- Brush the waffle iron with melted butter and spread about 1/3 cup of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, about 5 to 7 minutes (this is 1-2 minutes after my waffle iron already beeped). Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve the waffles topped with greek yogurt, along with the extra crumbled bacon, cheddar and chopped chives.
Notes
If the potatoes fall apart when you try and open the waffle iron then they need to be cooked longer. Carefully use a fork to remove the waffles from the waffle iron without breaking them. They will continue to crisp up in the oven.