Loaded Idaho® Potato Waffles

Loaded Idaho® Potato Waffles

Source:
Chef Jason Hernandez, Blade & Tine Culinary Consulting

Yield: 50

Inspired by the iconic loaded baked potato, this recipe starts with Idaho® potato hash browns baked into a Belgian-style waffle and concludes with sour cream and all the fixings.

Ingredients:

For the Loaded Mixture

For the Build

Directions:

For the Loaded Mixture

  1. Add all ingredients to a large bowl and mix until combined and the cream cheese is smooth.

For the Build

  1. Place 2 teaspoons of butter on a griddle set on high heat. Add potato waffle and cook for 3 minutes, or until golden brown. Butter additional side, flip and cook for another 3 minutes, or until brown and crisp.
  2. Place waffle on a hot holding plate and mound 1 ounce of the loaded mixture in the center, making sure the waffle is still visible.
  3. Microplane cheese over the top and sprinkle with bacon pieces and chives. Serve.