Loaded Potato Waffles

Prep Time
Cook Time
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"This is our of a Food and Wine magazine...It's by Justin Chapple."

Original recipe yields 4 servings


  • Serving Size: 1 (324.5 g)
  • Calories 508.7
  • Total Fat - 27.3 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 170.1 mg
  • Sodium - 1680.7 mg
  • Total Carbohydrate - 41.6 g
  • Dietary Fiber - 5.7 g
  • Sugars - 2.9 g
  • Protein - 24.3 g
  • Calcium - 321.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 22.4 mg
  • Thiamin - 0.3 mg

Step 1

Heat an 8-inch waffle iron and preheat the oven to 200°F. In a large bowl, mix the potatoes with the eggs, flour, salt, baking powder, 3/4 cup of cheese and 3 tablespoons of butter. Fold in the 1/2 cup of bacon and the 1/3 cup of chives.

Step 2

Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffles is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve the waffles topped with sour cream, crumbled bacon, cheddar and chopped chives.

Step 3

Note: These waffles can be made in a Belgian waffle maker to serve 3. Spoon one-third of the mixture onto the iron instead of one-fourth.

Tips & Variations

  • Waffle Iron


Susie D

Marvelous taste and pretty as a picture! I hand grated the potatoes, rinsed them, and drained. My first waffle was a little soggy. I noticed the mixture in the bowl was sitting in a pool of liquid so drained it off, adjusted the heat on the waffle maker higher, and cooked the next ones longer. (I should have followed the directions and squeezed the potatoes very dry.) After correcting MY goofs we were rewarded with a great meal. I served with a salad of sliced heirloom tomatoes. Lovely meal!

review by:
(8 Apr 2017)


WOW, these waffles are awesome. Crisp, crunchy and very flavorful. I loved them, they made a great lunch, perfect with cheese, onions and bacon. Thanks for sharing, so happy I tried these. Made FYC Tag Game.

review by:
(4 Oct 2016)