I developed this recipe because I wanted to invent something different. I love loaded potato skins, and I wondered if it was possible to create really thin, really crispy “waffle shells” that could then be filled with loaded mashed potato filling. Unfortunately, the answer was no… but mashed potatoes on top of a waffle was still quite tasty!
Loaded Waffle Skins
- ½ cup whole milk
- 2 Tbsp unsalted butter, melted
- ½ cup + 2 Tbsp flour
- 1 tsp baking powder
- 1 tsp sugar
- ¼ tsp salt
- 1 egg
- Combine the batter ingredients in a medium bowl.
- Blend with an immersion blender for 10 seconds, then chill in the fridge for 1 hour.
- Heat up a waffle iron, pour a thin layer of waffle batter over the bottom plate and close to cook until crispy
Baked potato topping:
- 2 pounds white potatoes, peeled and cut into large chunks
- 1 cup whole milk
- 5 Tbsp unsalted butter
- Shredded sharp cheddar cheese
- Sour cream
- Thin cut bacon
- Put the potatoes into a large pot and cover with heavily salted water
- Bring to a boil over high heat then cook until tender, ~10-15 min
- Meanwhile, cook the bacon in 1 Tbsp butter until crispy, then crumble
- Drain and mash the potatoes in the pot, then mix in the milk, 4 Tbsp butter, and season with salt and pepper
- Put a waffle skin on a plate, then top with the mashed potatoes, cheese, sour cream, bacon, and chives
The concept didn’t work. I couldn’t get a thin even layer of batter on the waffle iron in order to make a crispy shell, without it also puffing up into something more like a waffle. In the end, I just went with a standard waffle recipe, but there is nothing to hate about mashed potatoes on a waffle.