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.

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

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

For the Build

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.
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.
Microplane cheese over the top and sprinkle with bacon pieces and chives. Serve.