Description
Crispy loaded potato waffles press boiled baby potatoes and cheddar in a waffle maker until shatter-crisp, then get piled with sour cream, pico de gallo, bacon, and queso fresco like a loaded baked potato. An easy, shareable game day snack.
Ingredients
Units
Scale
- 12 Little Yellow potatoes (baby yellow potatoes)
- 1/3 cup shredded cheddar
- 1/2 cup sour cream
- 3 tbsp pico de gallo
- 3 tsp bacon bits
- 3 tsp queso fresco
- sliced avocado (optional, for topping)
Equipment
Instructions
- Boil the Little Yellow potatoes whole until fork-tender (follow the package timing, usually around 15 minutes). Drain and cool just enough to handle.
- Place about 4 potatoes into your mini waffle maker and press down to squish them into one waffle. Open the lid, sprinkle shredded cheddar on top, then close and press down hard for 10 seconds.
- Cook until deep golden brown and crispy, then carefully remove.
- Top with more cheese, sliced avocado, sour cream, pico de gallo, bacon bits, and queso fresco.
- Repeat with the remaining potatoes and serve right away while crispy.
Notes
- Use small waxy potatoes like baby yellows so they hold together when pressed.
- Press hard for a solid 10 seconds so the waffle sets into one piece.
- Add cheddar before closing the lid so it crisps against the plates.
- Let the waffle get deep golden before removing; pulling it early leaves it soft.
- Top and serve immediately; reheat leftover plain waffles in a toaster or air fryer, not the microwave.
- Prep Time: 5
- Cook Time: 25
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 240 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg