Fully Loaded Baked Potato Waffles
Crispy baked potato waffles made from Yukon Gold potatoes and topped with all the classic loaded baked potato fixings.
Servings 4 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.