Print

Loaded Cheesy Potato Waffles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Loaded Cheesy Potato Waffles are crispy on the outside, soft and cheesy on the inside—a comforting, vegetarian-friendly twist on loaded potato waffles without. Perfect for breakfast, brunch, or dinner, they’re quick, customizable, and great for using up leftover mashed potatoes.

Ingredients

  • 2 cups mashed potatoes (preferably cold leftovers)
  • 1/4 cup all-purpose flour
  • 1 cup shredded cheddar cheese (or a mix of cheeses)
  • 2 tbsp chopped green onions
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder (optional)
  • Butter or oil for greasing the waffle iron

Instructions

  1. Preheat your waffle iron and lightly grease it with butter or oil.
  2. In a large mixing bowl, combine mashed potatoes, flour, shredded cheese, green onions, egg, salt, pepper, and garlic powder (if using). Mix until the batter is thick and holds its shape.
  3. Scoop a portion of the mixture into the preheated waffle iron and spread evenly to fill the surface.
  4. Close the lid and cook for 5–7 minutes, or until the waffles are golden brown and crispy.
  5. Carefully remove the waffle and repeat with the remaining mixture.
  6. Serve warm with toppings like sour cream, chives, or hot sauce.

Notes

  • Ensure the waffle iron is well-greased and fully preheated to prevent sticking.
  • Adjust flour amount slightly if the batter feels too wet or sticky.
  • For a gluten-free version, use a gluten-free flour blend or potato starch.
  • Leftovers can be refrigerated up to 3 days or frozen for 2 months.
  • Reheat in a toaster, oven, or air fryer for best crispness.

Nutrition

Find it online: https://thefamilycooking.com/loaded-cheesy-potato-waffles/