Loaded Cheesy Potato Waffles turn fluffy mashed potatoes into crisp, savory waffles packed with melted cheddar, green onions, and crispy bacon. The outside develops a golden, crunchy crust while the inside stays soft and cheesy, making them a hearty breakfast, brunch, or easy side dish.
They are especially useful for leftover mashed potatoes because the potatoes provide the base structure without requiring a traditional waffle batter. A waffle iron gives the potato mixture plenty of browned edges, while sour cream, extra cheese, and green onions make these waffles taste like a loaded baked potato.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Additional Time: 10 minutes
- Total Time: 45 minutes
- Yield: 8 potato waffles
- Servings: 4
- Difficulty: Easy
What Makes This Recipe Work
- Mashed potatoes provide a sturdy base. They create a naturally dense batter that crisps well in a waffle iron.
- Cheddar melts into the potato mixture. It adds savory flavor while helping the waffles develop browned, cheesy edges.
- Eggs bind the mixture. They help the waffles hold together when removed from the iron.
- Bacon adds salty, smoky flavor and crunch. Mixing some into the batter distributes the flavor throughout each waffle.
- Sour cream keeps the interior tender. It adds moisture and a mild tang that balances the richness of the cheese and bacon.
Tools for This Recipe
- Belgian-style or deep-pocket waffle maker
- Large mixing bowl
- Medium skillet, if cooking bacon
- Paper towels
- Rubber spatula
- Wire cooling rack
- 1/2-cup measuring cup or scoop
Ingredient Notes
- ■ Mashed potatoes: Cold, fairly thick mashed potatoes work best because they hold the waffle shape.
- ■ Sharp cheddar: Provides strong cheese flavor and melts well. Monterey Jack can replace it for a milder, stretchier result.
- ■ Bacon: Adds smoky, salty flavor and crisp texture. Cooked diced ham can replace it, although the waffles will be less smoky.
- ■ Sour cream: Adds moisture and tang while keeping the potato interior tender. Plain Greek yogurt can replace it.
- ■ All-purpose flour: Helps bind excess moisture and gives the waffles enough structure to release cleanly.
Step-by-Step Method
- Prepare the bacon. Cook the bacon until crisp, then drain on paper towels and crumble it into small pieces. Reserve 1/4 cup (about 30 g) for mixing into the batter and keep the remaining 1/4 cup (about 55 g) for topping.
- Mix the potato base. Place the cold mashed potatoes in a large bowl. Add the eggs, sour cream, flour, garlic powder, salt, and black pepper. Stir until evenly combined.
- Add the loaded ingredients. Fold in 3/4 cup (85 g) of the cheddar, 1/3 cup (35 g) sliced green onions, and 1/4 cup (about 30 g) crumbled bacon. Mix just until the ingredients are distributed.
- Check the consistency. If the potato mixture looks very loose or spreads immediately when scooped, add another 1 tablespoon (8 g) flour and mix gently.
- Rest the mixture. Let the potato mixture stand for 10 minutes. This gives the flour time to absorb some moisture.
- Preheat the waffle maker. Preheat a Belgian-style or deep-pocket waffle maker according to the manufacturer's instructions. Lightly grease the plates with butter or oil if needed.
- Add the potato mixture. Place about 1/2 cup (120 ml) of the mixture into the center of the waffle iron. Spread it gently toward the edges without pressing it completely flat.
- Cook until golden. Close the waffle maker and cook for about 4 to 6 minutes, or until the potato waffle is deeply golden brown and releases easily from the plates.
- Keep the waffles crisp. Transfer each finished waffle to a wire rack. Do not stack hot waffles, because trapped steam can soften the browned exterior.
- Finish the batch. Repeat with the remaining potato mixture, lightly greasing the plates between batches if necessary.
- Add the toppings. Top the hot waffles with the remaining 1/4 cup (28 g) cheddar and let it melt from the residual heat. Finish with the reserved bacon and green onions, plus optional sour cream.
- Serve warm. Serve the waffles immediately while the edges are crisp and the cheese is warm and melted.
Make-Ahead and Storage Notes
- Store cooled potato waffles in an airtight container in the refrigerator for up to 3 days.
- For freezing, cool the waffles completely and arrange them in a single layer until firm. Transfer to a freezer-safe bag or container.
- Reheat refrigerated or frozen waffles in a toaster oven or oven until hot and crisp.
FAQ
Can I use leftover mashed potatoes?
Yes. Leftover mashed potatoes are ideal as long as they are fairly thick and have been refrigerated properly.
Can I make these potato waffles without bacon?
Yes. Simply omit the bacon.
Why are my potato waffles falling apart?
The mixture may contain too much moisture, or the waffles may not have cooked long enough. Ensure the mashed potatoes are thick and use the flour as specified.
Can I use another type of cheese?
Yes. Monterey Jack, Colby, or a cheddar-Monterey Jack blend can replace the sharp cheddar.
Can I freeze Loaded Cheesy Potato Waffles?
Yes. Cool them completely, freeze them in a single layer, and then transfer them to a freezer-safe container or bag.
Ingredients
Method
Method
- Cook the bacon until crisp, then drain on paper towels and crumble it into small pieces. Reserve 1/4 cup (about 30 g) for mixing into the batter and keep the remaining 1/4 cup (about 55 g) for topping.
- Place the cold mashed potatoes in a large bowl. Add the eggs, sour cream, flour, garlic powder, salt, and black pepper. Stir until evenly combined.
- Fold in 3/4 cup (85 g) of the cheddar, 1/3 cup (35 g) sliced green onions, and 1/4 cup (about 30 g) crumbled bacon. Mix just until the ingredients are distributed. The mixture should be thick enough to scoop and hold its shape.
- If the potato mixture looks very loose or spreads immediately when scooped, add another 1 tablespoon (8 g) flour and mix gently. Avoid adding too much flour because it can make the waffles dense.
- Let the potato mixture stand for 10 minutes. This gives the flour time to absorb some moisture and makes the mixture easier to portion.
- Preheat a Belgian-style or deep-pocket waffle maker according to the manufacturer's instructions. Lightly grease the plates with butter or oil if needed.
- Place about 1/2 cup (120 ml) of the mixture into the center of the waffle iron. Spread it gently toward the edges without pressing it completely flat. Avoid overfilling, as the mixture can expand slightly and squeeze out.
- Close the waffle maker and cook for about 4 to 6 minutes, or until the potato waffle is deeply golden brown and releases easily from the plates. If it sticks, give it another 30 to 60 seconds before trying again.
- Transfer each finished waffle to a wire rack: Do not stack hot waffles, because trapped steam can soften the browned exterior.
- Repeat with the remaining potato mixture, lightly greasing the plates between batches if necessary.
- Top the hot waffles with the remaining 1/4 cup (28 g) cheddar and let it melt from the residual heat. Finish with the reserved bacon and green onions, plus optional sour cream.
- Serve the waffles immediately while the edges are crisp and the cheese is warm and melted.
