Loaded Potato Waffles

Name: Loaded Potato Waffles
Ingredients: 2 pounds baking potatoespeeled, coarsley shredded and squeezed dry; 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 yellow cheddar cheese, plus more for topping; 3 tablespoons melted unsalted butter, plus more for brushing; 1/2 cup crumbled cooked bacon, plus more for topping; 1/3 cup chopped chives, plus more for topping; Sour cream, for topping

10 ingredients

8 steps

Ingredients

2 pounds baking potatoespeeled, coarsley shredded and squeezed dry
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 yellow cheddar cheese, plus more for topping
3 tablespoons melted unsalted butter, plus more for brushing
1/2 cup crumbled cooked bacon, plus more for topping
1/3 cup chopped chives, plus more for topping
Sour cream, for topping

Directions

1

Heat an 8-inch waffle iron and preheat the oven to 200.
2

In a large bowl, mix the potatoes with the eggs, flour, salt, baking powder, 3/4 cup of cheese and 3 tablespoons of butter.
3

Fold in the 1/2 cup of bacon and the 1/3 cup of chives.
4

Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it.
5

Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes.
6

Transfer to a rack in the oven to keep warm.
7

Repeat with the remaining potato mixture.
8

Serve the waffles topped with sour cream, crumbled bacon, cheddar and chopped chives.