Crispy Loaded Baked Potato Skin Waffles with Giardiniera

Crispy Loaded Potato Skin Waffles with giardiniera bring all the best parts of a classic into a fun, golden, griddled twist. Baked potatoes with shredded cheese are pressed into a waffle maker until crackly and crisp, then piled high with more cheese, smoky bacon, pepper slices and cool sour cream. A spoonful of giardiniera and olive oil adds bright heat and crunch that cuts through the richness, turning each bite into an irresistible mix of textures.It’s the kind of comfort food that feels playful, hearty, and impossible to stop eating.

Ingredients

  • Russet Potatoes (get the roundest ones you can find)
  • Butter
  • Salt
  • Pepper
  • Sour Cream
  • Chives
  • Bacon Bits (I cook my own prior, but store bought would be fine)
  • Serrano or Jalapeno Peppers (finely sliced)
  • Colby Jack Shredded Cheese (or your choice)
  • And any other toppings you like on your baked potato skins

Instructions

  1. Preheat oven to 425
  2. Rub butter all over the potato and sprinkle each side with salt and pepper
  3. Bake potatoes in over for an hour or until you can easily pierce with a fork
  4. Pre-heat waffle iron to medium setting
  5. Remove potatoes from oven and place on the center of the waffle iron
  6. Crank it down so it smashes into the grooves (I use a burger press)
  7. Open the waffle iron again
  8. Sprinkle the potato in the waffle iron with cheese
  9. Let it sit in there for 5-7 minutes
  10. When you open the waffle iron the potato and cheese should form a nice crisp “waffle” that you can remove and place on a plate
  11. Add whatever topping you would like and eat with a knife and form or cut up like a pizza and eat it with your hands.


See it being made: Coming Soon

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