Recipes Loaded Potato Waffles 5.0 (3) 4 Reviews F&W's Justin Chapple cooks shredded potatoes in a waffle iron until crisp, then tops them with cheddar, bacon, sour cream and chives. Slideshow: More Waffle Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Nicole Franzen Total Time: 40 mins Yield: 4 Ingredients 2 pounds baking potatoes—peeled, coarsley shredded and squeezed dry 2 large eggs, lightly beaten 3 tablespoons all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 3/4 cup shredded extra-sharp yellow cheddar cheese, plus more for topping 3 tablespoons melted unsalted butter, plus more for brushing 1/2 cup crumbled cooked bacon, plus more for topping 1/3 cup chopped chives, plus more for topping Sour cream, for topping Directions Heat an 8-inch waffle iron and preheat the oven to 200°. 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. Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle 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. Notes 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. Rate it Print