Name: Crispy, Cheesy Potato Waffles recipe
Ingredients: 6 medium russet potatoes;4 tablespoons salted butter, softened;2 tablespoons milk;1 teaspoon salt;1 teaspoon onion powder;½ teaspoon garlic powder;½ teaspoon ground black pepper;½ cup shredded Cheddar cheese

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Ingredients

6 medium russet potatoes 4 tablespoons salted butter, softened 2 tablespoons milk 1 teaspoon salt 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon ground black pepper ½ cup shredded Cheddar cheese

Nutrition Info

279.1 calories carbohydrate: 39.4 g cholesterol: 30.6 mg fat: 11.1 g fiber: 2.9 g protein: 7.2 g saturatedFat: 7 g servingSize: - sodium: 513.6 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and set aside until cool enough to handle.
Preheat a nonstick waffle iron for medium heat according to manufacturer's instructions.
Scoop potato flesh into a large bowl with butter, milk, salt, onion powder, garlic powder, and pepper, mash until creamy. Stir in Cheddar cheese until evenly distributed. Discard potato skins.
Place some potato mixture in the preheated waffle iron, do not cover the entire surface. Close the iron and the batter will spread out. Cook until brown and crispy, about 5 minutes. Repeat with remaining batter.

Recipe Yield

6 servings

Recipe Note

A new way to serve your classic mashed potatoes that makes them oh-so-crispy on the outside and soft and creamy on the inside. Serve these cheesy waffles on their own as a side dish with as much topping as you would like, or turn it into a taco shell. Put sausage, egg, and salsa for a delicious breakfast taco, or juicy pulled pork and slaw for a lunch or dinner option.

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