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.
Yield: 50
Source:
Chef Jason Hernandez, Blade & Tine Culinary Consulting