Prep 8 mins
Cook 3 mins
Waffle irons aren't just for waffles! I love my mom's twice-baked potatoes but they're a lot of work, take a long time to cook, the skins always turn out too tough to eat, and you have to heat up the oven. Besides, while I love my mom's cooking, there's more salt and cheese than potato involved. Requires a waffle iron! So here's my healthier, quicker, better version.
- 3 medium red potatoes, cooked and mashed with skins on (I cook mine in the microwave, approximately 4 minutes on high, make sure to stab them with a fork or)
- 1 tablespoon butter (optional) or 1 tablespoon margarine (optional)
- 2 -3 tablespoons plain low-fat yogurt
- 2 teaspoons fresh chives
- 1 tablespoon shredded colby or 1 tablespoon colby-monterey jack cheese
- 1⁄2 tablespoon bacon, crumbles (optional)
- smoked paprika (to taste)
- Preheat waffle iron to high heat. Combine all ingredients in a mixing bowl. When the iron is ready, pile one serving's worth of potato mix in the middle of the waffle iron and close.
- The top should be slightly browned and crispy when it's done - otherwise the potatoes will fall apart. Fortunately, if the potato waffle starts to crumble as you try to take it out, you can just shut the iron again and let it cook some more.