Crispy Cheesy Potato Waffles

Prep: 30 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

Move over, twice-baked potatoes — these waffles are an ingenious hack for leftovers that are also twice-cooked (first on the stovetop as mashed potatoes, then in the waffle iron). With a dueling texture of crispy, golden exterior and creamy, mashed-potato center, they transform next-day mash into something pretty irresistible.

Ingredients

6 medium scallions
6 ounces cheddar cheese, shredded (1 1/2 cups), plus more for serving
2 1/2 cups cold mashed potatoes
1/2 cup all-purpose flour, plus more as needed
2 large eggs
3/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
Freshly ground black pepper
Cooking spray
3/4 cup sour cream

Instructions

Heat a waffle iron over medium-high heat. Arrange a rack in the middle of the oven and heat the oven to 200°F.
Finely chop 6 medium scallions. Transfer 1/4 cup to a medium bowl. Grate 6 ounces cheddar cheese on the large holes of a box grater and add to the bowl. Grate more cheese for serving if desired.
Add 2 1/2 cups cold mashed potatoes, 1/2 cup all-purpose flour, 2 large eggs, 3/4 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon kosher salt to the scallions and cheese. Season with a few grinds of black pepper and stir to combine. If the mixture seems too loose, mix in more flour 1 tablespoon at a time.
Coat the waffle iron with cooking spray. Fill the waffle iron with the amount of batter recommended by the manufacturer's instructions and cook until crisp and golden-brown. Transfer to a baking sheet and keep warm in the oven while you cook the remaining batter. Make sure waffle iron is fully heated between each waffle.
Serve the waffles dolloped with sour cream and sprinkled with the remaining scallions and more cheddar cheese.