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Turn ordinary potatoes into crispy, flavorful waffles perfect for any mealtime when you're craving something hearty. The mix of grated potatoes with gooey cheese and crunchy bacon bits delivers all the best parts of a stuffed baked potato right from your waffle maker.
I started making these when I needed to use up some leftover baked potatoes. Now they've turned into our weekend tradition, and every houseguest who tries them wants to know exactly how to make them before they head home.
Ingredients
- Baking potatoes: Their high starch content gives you that perfect balance of crispy outside and fluffy inside
- Large eggs: These work as the glue that keeps everything together
- All purpose flour: Just a bit helps with structure without making things heavy
- Kosher salt: Brings out all the flavors and cuts through the richness
- Baking powder: Helps create a slightly airier texture in your waffles
- Extra sharp yellow cheddar cheese: Adds that classic loaded spud taste and nice golden color as it melts
- Unsalted butter: Gives richness and helps make those edges extra crispy
- Crumbled cooked bacon: Adds a smoky kick and nice textural contrast
- Chives: Their gentle onion flavor works perfectly with potatoes
- Sour cream: The cool, tangy topping that balances out the hot, rich waffle
Step-by-Step Instructions
- Prepare the potato mixture:
- Mix together the dried shredded potatoes, beaten eggs, flour, salt, baking powder, cheddar, and melted butter in a big bowl to create your base. Then gently stir in bacon and chopped chives. Don't mix too much or you'll end up with gummy waffles.
- Heat your equipment:
- Get your waffle iron nice and hot first. This step is key for those crispy edges everyone loves. Also turn your oven to 200°F so you can keep finished waffles warm while cooking the rest.
- Cook the waffles:
- Coat the hot waffle iron with melted butter so nothing sticks. Add a quarter of your potato mix and spread it out evenly. Close the lid and cook on high until you get a golden, crispy waffle, usually about 5-7 minutes depending on your machine.
- Keep warm:
- Put each finished waffle on a rack in your warm oven. This keeps them hot without getting soggy while you finish cooking the remaining batches.
- Serve and garnish:
- Add a spoonful of sour cream on top, sprinkle with extra bacon bits, more cheddar, and fresh chives for the complete loaded potato experience.
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We actually love having these for dinner with a simple side salad. The hot, crunchy waffle tastes amazing next to cold, fresh greens. It's a balanced meal that makes everyone happy. My kid always asks for these on her birthday.
Make Ahead Options
You can easily prep these potato waffles ahead of time. The batter keeps in the fridge for up to a day if stored in a sealed container. Just stir it before you start cooking. Already cooked waffles freeze great too. Just lay them flat on a baking sheet to freeze, then pack them in a freezer bag. When you're ready to eat, pop them in the toaster or a 350°F oven until they're hot and crispy again.
Ingredient Substitutions
You can easily switch things up based on what's in your kitchen. Try using sweet potatoes instead of regular ones for a slightly sweeter flavor. Green onions work just as well as chives. Skip the bacon and add cooked mushrooms or red peppers for a meatless version. You can even use plant-based cheese and butter if you need a dairy-free option, though the texture might be a bit different.
Serving Suggestions
These waffles are filling enough on their own, but they pair great with other foods too. For breakfast, try topping with a runny egg and some fresh fruit on the side. At dinner, they go perfectly with grilled meats or can be topped with a scoop of chili instead of serving it with cornbread. If you're hosting brunch, cut them into smaller pieces and set them out alongside sweet waffles for an impressive spread.
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Once you try these waffles, they'll quickly become a family favorite you can adapt countless ways to suit your taste.
Frequently Asked Questions
- → How can I prepare these potato waffles earlier?
Sure, just cook the waffles completely and let them cool. Then, keep them in an airtight container in the fridge for up to 3 days. To reheat, warm them in a 350°F oven for 5-10 minutes to bring back their crispiness. If you want to store them longer, freeze them with parchment between each, and reheat directly from frozen.
- → What’s a good bacon alternative for vegetarians?
If you're avoiding bacon, skip it or try a plant-based option. Other great add-ins include caramelized onions, roasted peppers, mushrooms, or just more cheese! Smoked paprika adds a similar flavor to bacon for something different.
- → Do I need a special waffle maker for these?
No special equipment is needed. Any usual waffle iron will work fine. Whether you use a deep-groove Belgian iron or a classic one, just preheat it well, cook the potatoes until golden, and check the timing as it might vary by model.
- → Why do I have to dry out the potatoes first?
Getting rid of water from the potatoes makes them crispier. Potatoes hold a lot of moisture, and soggy waffles aren’t what anyone wants. After shredding, wring them out in a clean towel to ensure they crisp up properly while cooking.
- → What should I pair with these waffles?
These waffles go with almost anything! For breakfast, try fried eggs and a bit of hot sauce. At lunch, top with smoked salmon or crème fraîche. Use them as an easy side dish at dinner with steak, roasted chicken, or grilled veggies. They’re also great alongside soups or a salad for a full meal.
- → Can I swap the cheese for a different kind?
Definitely! Cheddar is classic, but options like Gruyère for nuttiness, smoked gouda for deep flavor, or spicy pepper jack work too. Just pick a melting cheese that pairs well with the other ingredients in your waffles.