Loaded Idaho® Potato Waffles

Ingredients:

For the Loaded Mixture

• 4 cups sour cream
• 16 ounces cream cheese, room temperature
• 1½ pounds shredded sharp cheddar cheese
• 2 ounces chives, minced
• 4 teaspoons garlic salt
• 4 teaspoons black pepper
• 1½ pounds bacon, cooked and finely chopped

For the Build

• 50 each, Lamb Weston® Waffled Hash Brown
• 4 teaspoons butter per order
• 3 pounds loaded mixture
• ½ pound sharp cheddar cheese
• 1½ pounds bacon, cooked and finely chopped
• 2 ounces chives, minced

Directions:

For the Loaded Mixture

1. Add all ingredients to a large bowl and mix until combined and the cream cheese is smooth.

For the Build

1. Place 2 teaspoons of butter on a griddle set on high heat. Add potato waffle and cook for 3 minutes, or until golden brown. Butter additional side, flip and cook for another 3 minutes, or until brown and crisp.
2. Place waffle on a hot holding plate and mound 1 ounce of the loaded mixture in the center, making sure the waffle is still visible.
3. Microplane cheese over the top and sprinkle with bacon pieces and chives. Serve.