Loaded Potato Waffles
"This is our of a Food and Wine magazine...It's by Justin Chapple."
Original is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
- Waffle Iron
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use baking potatoes, as they have a higher starch content that will help bind the waffle together.
- For a creamier texture, try substituting half of the cheddar for cream cheese.
- Substitute sweet potatoes for baking potatoes for a sweeter flavor and more nutritional benefits. Sweet potatoes are packed with vitamins and minerals, such as Vitamin A, Vitamin C, manganese, and potassium.
- Substitute vegan butter for regular butter to make a vegan-friendly recipe. Vegan butter is made from plant-based ingredients and is a great alternative for those who are lactose-intolerant or looking for a healthier option.
Cheesy Herb Potato Waffles Replace the bacon with 2 tablespoons of fresh herbs (such as parsley, thyme, and oregano) and increase the cheddar cheese to 1 cup. Add 1/2 teaspoon of garlic powder and 1/4 teaspoon of paprika to the potato mixture before cooking.
: Garlic Roasted Asparagus
: Garlic roasted asparagus is a delicious and easy side dish that pairs perfectly with the Loaded Potato Waffles. It is roasted with garlic, olive oil, and salt for a simple yet flavorful accompaniment. The asparagus adds a fresh and bright flavor to the savory waffles, making it a great combination.
Herbed Quinoa Pilaf: Herbed quinoa pilaf is a delicious and nutritious side dish that goes well with the Loaded Potato Waffles. It is made with quinoa, herbs, and vegetables like bell peppers and onions. The quinoa adds a nutty flavor and the herbs bring a bright and fresh flavor to the dish. The pilaf also adds a colorful and healthy accompaniment to the waffles.
FAQ
Q: How do I keep the waffles warm?
A: Transfer the cooked waffles to a rack in a preheated oven (200°F) to keep them warm while you cook the remaining waffles.
Q: How do I make crispy waffles?
A: To make crispy waffles, use a waffle iron with a non-stick surface and preheat it to the highest setting. Make sure the batter is thick enough to hold its shape, and use a light spray of cooking oil to help create a crispy exterior.
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Fun facts:
Justin Chapple is a food editor for Food & Wine magazine, and is also the host of the Food Network show Mad Genius Tips. He is the creator of this delicious Loaded Potato Waffles recipe.
Potatoes have been an important part of the human diet since the 16th century, when they were first brought to Europe from Peru. They are a versatile food, and can be used in a variety of dishes, such as these Loaded Potato Waffles.