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 Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. 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