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Crispy Loaded Potato Waffles

Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

Who said waffles had to be sweet? In truth, you can put just about anything in a waffle iron, from mashed potatoes and biscuit dough to macaroni and cheese and eggs. These cheesy potato waffles have all of the flavors of those loaded potato skins that we all know and love, which makes them perfect for the Super Bowl or any game in between. Savory waffles will be a new game-day tradition once people get a taste of these. 

No potato skin would be complete without some bacon, but frying strips of bacon in a pan can be pretty messy. Skip the hassle and roast the bacon in the oven. Just lay the strips on a rimmed baking sheet lined with a wire rack and let it do its thing. Since the bacon is on the wire rack, it allows more air to circulate, so you don’t even have to flip the bacon and it will still come out crispy every time. The sheet pan also catches all of those delicious drippings, which we use to sauté the aromatics for this recipe. Onions and garlic are mixed together in a big bowl with mashed potatoes, a hefty amount of shredded cheddar cheese, Greek yogurt, that salty crumbled bacon and some flour and eggs to bind the mixture together. 

From there, cook the mashed potato mixture just like you would waffle batter (think of it as a very thick waffle batter). The outside of each waffle will develop a golden brown crust, while the inside will still have the texture of fluffy, creamy mashed potatoes. Pockets of cheese melt throughout the batter, but feel free to add even more, as if you were garnishing potato skins.


  • 4 slices thick-sliced bacon, plus more for garnish
  • 1/2 cup yellow onion, diced
  • 1 clove garlic, minced
  • cups cooked red skin potatoes, boiled, skin on
  • 3/4 shredded yellow cheddar cheese, plus more for garnish
  • 1/4 cup whole wheat flour
  • 3 tablespoons Greek yogurt, plus more for garnish
  • 2 large eggs, beaten
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup green onion, thinly sliced for garnish
  • nonstick cooking spray
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Preheat the oven to 400 F.


For super crispy bacon, place raw bacon on a baking rack set in a half sheet pan. Bake for 13 to 15 minutes. Reserve bacon drippings from pan. Once bacon is cooled, give it a rough chop and set aside.


Preheat a waffle iron according to the manufacturer's instructions.


In a medium skillet, add 1½ tablespoons of the bacon grease and heat over medium-high heat. Add onion and garlic to the same skillet with bacon grease and cook until tender and soft, 5 to 7 minutes. Remove the onion and garlic and lay on a paper towel to remove as much fat as possible as this will affect the texture of the waffles. 


In large bowl, mash potatoes with a fork. Add bacon, onion, garlic, cheddar cheese, flour, Greek yogurt, eggs, salt and black pepper and stir until combined.


Spray the waffle iron with cooking spray, then scoop 1 cup of batter onto the center of waffle iron and close the lid. Cook until golden brown, 3 to 5 minutes.


To serve, garnish with sliced green onion additional bacon, cheese and yogurt.