Loaded Baked Potato Waffles

Loaded Baked Potato Waffles

Try Baked Potato Waffles for a fun alternative to baked potatoes.
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Course Breakfast
Cuisine American, Irish


  • 1 kg rooster potatoes baked and cooled slightly
  • 2 large eggs lightly beaten
  • 50 g plain flour
  • 1 tsp baking powder
  • Salt and pepper
  • 100 g cheddar cheese grated
  • 50 g unsalted butter melted

For serving;

  • 8 streaky bacon Cooked
  • 4 tsp Crème fraiche
  • 2 tbsp chives Chopped


  • Preheat the oven to 180˚C.
  • Place the potatoes on a baking tray, drizzle with olive oil and season well and transfer to a preheated oven for 40-50 minutes until the potatoes are cooked through. Remove from the oven and set aside to cool.
  • Once the baked potatoes are cool enough to handle, remove the skins then use a cheese grater (the larger holes work best) to coarsely grate the potatoes.
  • In a large bowl, mix together the grated potatoes with the eggs, flour, baking powder, cheddar cheese and the melted butter. Stir to combine and season with a pinch of salt and pepper.
  • Preheat the waffle maker, and brush the ridges with a little oil before adding the potato mixture oil. Gently add about 3-4 tbsp of the potato mixture to the waffle maker, then close and cook on high until the waffle is golden and crisp, about 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 cooked bacon, cheddar, herbs and an fried egg if desired!
Keyword brunch, gluten free, quick and easy

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