Fully Loaded Baked Potato Waffles
These fully loaded baked potato waffles are golden, crunchy, cheesy, and stacked with all the best baked potato toppings in crisp, snackable form.
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Yep, waffles are having a moment. And this version is pure joy.
I wanted all the comfort of a baked potato, but in a form that’s crunchy, handheld, and dangerously easy to keep eating. So I took everything good about a loaded baked potato and pressed it into a waffle.
The result is crispy edges, fluffy centers, salty cheese, and endless topping potential. They’re perfect for game day, holiday apps, or honestly any moment where you want something cozy without committing to a full sit-down situation.
No excuses needed.
Why these baked potato waffles work
Boiled Yukon Gold potatoes create a fluffy interior, while cooling them fully helps the waffles crisp once they hit the hot iron. Parmesan adds salty crunch on the outside, and the waffle maker does the heavy lifting, turning simple potatoes into deeply golden, crisp-edged bites that hold up to toppings.
"These are such a hit"
This recipe is such a fun twist on the classic baked potato! They are super fun to serve and taste delicious.
Fully Loaded Baked Potato Waffles
Equipment
- Mini waffle maker
Ingredients
For the waffles
- 3 to 4 Yukon Gold potatoes
- Olive oil or avocado oil spray
- Finely grated Parmesan cheese
- Salt and black pepper
For the topping
- Greek yogurt or sour cream
- Crispy bacon or turkey bacon diced
- Shredded cheddar cheese
- Green onion thinly sliced
Instructions
- Boil the potatoes in well-salted water until fork-tender. Drain and let cool completely.
- Preheat the mini waffle maker and lightly grease with oil spray.
- Place a small potato into the waffle maker and flatten slightly with a fork or spoon.
- Sprinkle generously with Parmesan, then close the waffle maker.
- Cook until deeply golden and crisp on both sides, about 7 to 8 minutes depending on your waffle maker.
- Repeat with remaining potatoes.
To serve
- Top the hot waffles with Greek yogurt, shredded cheddar, crispy bacon, and green onion. Finish with salt and freshly cracked black pepper.
Notes
- Some people have told me they've had to let their waffle cook for 15-12 minutes! It totally depends on the heat of your waffle maker. Patience is key here. 🙂
- Letting the potatoes cool fully is key for crispiness.
- Finely grated Parmesan melts and crisps better than shredded.
- These are best served hot, straight from the waffle maker.
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