Loaded Idaho® Potato Waffles

Inspired by the iconic loaded baked potato, this recipe starts with Idaho® potato hash browns baked into a Belgian-style waffle and concludes with sour cream and all the fixings.


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


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.
Print Recipe

Yield: 50

Chef Jason Hernandez, Blade & Tine Culinary Consulting

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