a unique technique to serve traditional mashed potatoes that results in an outside that is oh-so-crisp and an interior that is soft and creamy. You can use these cheesy waffles as a taco shell or serve them as a side dish on their own with as many toppings as you wish. For a filling morning taco, add sausage, eggs, and salsa. For lunch or dinner, add tender pulled pork and slaw.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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 or set aside for another use.
- 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.
- Every waffle iron is different but mine took 5 minutes to cook.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 514 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |