Fully Loaded Baked Potato Waffles
These Loaded Baked Potato Waffles are everything you love about a loaded baked potato (salty, cheesy, crispy-edged) pressed into a golden waffle you can actually pick up and eat. They make a great game day snack, an easy weeknight side, or an honestly solid excuse to eat sour cream and bacon for dinner.
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Waffles seem to be the snack of the year latestly, and I’ve been pushing them in every direction I can.
I'll be honest — I've been quietly working on a little "Will it Waffle?" series, because I'm obsessed with how the waffle iron makes ordinary ingredients feel new again. And the potato waffle is my current favorite proof of concept. From my Potato Waffle Breakfast Burger to Chicken Parm Potato Breakfast Waffles and Breakfast Stacks, the potato waffle base is always the same: it's crispy on the outside, soft in the center, and holds up to whatever you decide to pile on it.
This version goes full comfort mode. These Loaded Baked Potato Waffles are everything you want from a loaded baked potato, pressed into something golden and handheld. The dollop of sour cream (or yogurt, if you're wanting a healthier twist), bacon, cheddar, chives... all of it. And unlike an actual baked potato, you're not waiting 45 minutes for the oven. These are done in 20 minutes or less, no tin foil required.
They make a great game day snack, an easy weeknight side, or an honestly solid excuse to eat sour cream and bacon for dinner.
Why you'll love this recipe
- No grating, no shredding: you just boil whole potatoes, press them in, and go
- Yukon Golds get extra creamy in the center: they're naturally buttery and hold together beautifully under pressure
- The Parmesan creates a crispy, almost lacey crust (better than anything you'd get from a regular baked potato skin)
- Done in 20 minutes: once the potatoes are boiled, the waffle iron does the rest fast
- Endless topping combinations: sour cream or Greek yogurt, bacon or turkey bacon, cheddar, green onion (mix and match what you have)
- Mini waffle maker = perfectly portioned: great for snacking, game day, or letting everyone build their own
These are such a hit! This recipe is such a fun twist on the classic baked potato! We served them at our Super Bowl Party and everyone loved them."
Janet (email subscriber)
Topping ideas and variations
The incredible thing about these baked potato waffles is that they're essentially a blank canvas — you can take this recipe in endless directions. I've been experimenting a lot lately, so here are some of my favorite variations beyond the classic fully loaded version:
- Spicy loaded — top with diced jalapeños, hot sauce, and pepper jack instead of cheddar
- BBQ pulled pork — skip the yogurt, pile on pulled pork and pickled red onion
- Brunch style — top with a fried or poached egg and whatever sauce suits your mood (my Potato Waffle Breakfast Stack with Herby Drizzle is a perfect place to start)
- Lighter swap — use Greek yogurt instead of sour cream, turkey bacon, and a handful of fresh herbs
Recipe
Fully Loaded Baked Potato Waffles
Video
Ingredients
Equipment
Method
- Boil: Add 3–4 Yukon Gold potatoes to a pot of well-salted water and boil until fork-tender, then drain and let cool completely.
- Preheat: Heat a mini waffle maker and lightly grease with olive oil or avocado oil spray.
- Flatten: Place 1 small potato into the waffle maker and gently flatten with a fork or spoon.
- Season: Sprinkle generously with finely grated Parmesan, then close the waffle maker.
- Cook: Cook for 7–8 minutes until deeply golden and crisp on both sides.
- Repeat: Continue with remaining potatoes, greasing the waffle maker as needed.
- Serve: Top with Greek yogurt or sour cream, shredded cheddar, crispy bacon, and green onion, then finish with salt and 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.
Nutrition
Tried this recipe?
Let us know how it was!Common questions about Potato Waffles
Honestly, any waffle iron will work! I like the mini version because they make the waffles the perfect size, in my opinion. I got my mini waffle iron on Amazon. Less than $25!
Yes. Cook the waffles, let them cool on a rack, and reheat in a 375°F oven for 8–10 minutes right before serving. Set up a toppings bar and let guests load their own.
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