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These potato waffles turn basic spuds into a crunchy, flavorful meal that works for any time of day. When you mix shredded potatoes with gooey cheese and crunchy bacon bits, you'll get an amazing dish that brings all the yummy parts of stuffed baked potatoes right to your waffle maker.
I started making these when I was trying to use up some leftover baked spuds. Now they've turned into our must-have weekend treat, especially when we've got friends staying over who always want to know how to make them before they head home.
What You'll Need
- Baking potatoes: The starch in these makes for that perfect crisp outside while keeping the inside nice and fluffy
- Large eggs: These work as the glue that keeps everything together so your waffles don't fall apart
- All purpose flour: Just a bit helps give structure without making them too heavy
- Kosher salt: Brings out all the tastes and cuts through the richness
- Baking powder: Gives a bit of lift to make the finished waffle less dense
- Extra sharp yellow cheddar cheese: Adds that classic loaded potato taste and turns golden as it melts
- Unsalted butter: Makes everything richer and helps those edges get nice and crispy
- Crumbled cooked bacon: Adds smokiness and a nice crunch against the soft potato
- Chives: Give a light oniony kick that goes great with potatoes
- Sour cream: The cool, tangy topping that works perfectly against the hot, crispy waffle
How To Make Them
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- Mix everything together:
- Grab a big bowl and stir your squeezed-dry shredded potatoes with whisked eggs, flour, salt, baking powder, cheddar, and melted butter. This makes your base mix. Then carefully add the bacon pieces and chopped chives. Don't mix too much or it'll get sticky.
- Get things hot:
- Turn on your waffle iron and let it get really hot. This is super important for getting those crispy edges. Also, set your oven to 200°F so you can keep finished waffles warm while you cook the rest.
- Make your waffles:
- Brush the waffle iron with plenty of melted butter so nothing sticks. Spread a quarter of your potato mix onto the iron, making sure it's even across the surface. Close the lid and cook on high until it turns golden and crunchy, usually about 5-7 minutes depending on your waffle maker.
- Store the finished ones:
- Put each waffle on a rack inside your warm oven. This keeps them hot but still crunchy while you finish cooking the other batches.
- Add the toppings:
- Drop some sour cream on top, scatter more bacon bits, sprinkle extra cheddar, and add fresh chives to get the full loaded potato experience.
We love eating these for dinner with a simple side salad. There's something perfect about mixing the hot, crunchy waffle with cool, fresh greens that just works so well. My kid always asks for these on her birthday.
Prep In Advance
You can easily make these potato waffles ahead of time. The mix keeps in the fridge for up to a day in a sealed container - just stir it before you cook. Already cooked waffles freeze really well too. Just let them cool, put them on a baking sheet to freeze, then pack them in freezer bags. When you want one, pop it in the toaster or a 350°F oven until it's hot and crispy again.
Swap Out Ingredients
Feel free to change things up based on what you've got. Try sweet potatoes instead of regular ones for a slightly sweeter taste. Green onions work just as well if you don't have chives. If you don't eat meat, skip the bacon and throw in some cooked mushrooms or roasted peppers instead. You can make them dairy-free with plant-based cheese and butter, though they might feel a bit different.
What To Eat With Them
These waffles are filling enough on their own, but they also go great with other foods. For breakfast, try putting a fried egg on top with some fruit on the side. For dinner, they taste amazing with grilled meat or topped with hot chili as a fun twist on chili and cornbread. If you're hosting brunch, cut them into smaller pieces and serve them alongside sweet waffles for a tasty savory option.
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You'll probably find these waffles becoming a regular request at your house, with so many ways to change them up and enjoy them.
Frequently Asked Questions
- → Can I make these potato waffles ahead of time?
You can definitely make these ahead. Cook them all the way, cool them down, and store them in your fridge in a sealed container for up to 3 days. When you want them, warm them up in your oven at 350°F for about 5-10 minutes until they're hot and crispy again. If you want to keep them longer, put wax paper between each waffle and freeze them. You can heat them straight from frozen.
- → What can I substitute for the bacon to make these vegetarian?
To make these veggie-friendly, just skip the bacon or try a plant-based bacon option instead. You could also add cooked mushrooms, sweet browned onions, roasted red peppers, or just more cheese. If you miss that smoky bacon taste, try adding a bit of smoked paprika to your mix.
- → Do I need a special type of waffle iron for this recipe?
Any regular waffle maker will do the job, though cooking times might change between different models. Both Belgian-style makers with deep grooves and standard waffle irons work great. Just make sure your waffle iron is nice and hot before you add your potato mix, and cook until they turn golden and crispy.
- → Why do I need to squeeze the potatoes dry?
Getting the water out of your shredded potatoes is super important for crispy waffles. Potatoes have tons of moisture in them, which can make your waffles turn out soggy. After you shred them, wrap the potatoes in a clean dish towel and squeeze out all the water you can. This little step makes sure your waffles will be crispy outside and perfectly cooked inside.
- → What can I serve with these potato waffles?
These potato waffles go with almost anything. For breakfast, try them with some runny eggs and a dash of hot sauce. At lunch, put some smoked salmon and a dollop of sour cream on top. For dinner, they're great next to chicken, steak, or grilled veggies. They also taste amazing with a bowl of soup or a fresh salad.
- → Can I use different cheeses in this recipe?
You bet! Sharp cheddar tastes great, but lots of other cheeses work too. Try Gruyère for a nutty flavor, pepper jack if you like things spicy, smoked gouda for a rich taste, or mix a few different kinds together. Just make sure you pick cheeses that melt well and taste good with the other stuff in your waffles.