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Vegetarian Baked Potato Waffles With Coconut Bacon

A vegan twist on a baked potato with coconut bacon and potato waffles.
Course Breakfast
Cuisine Vegetarian
Servings 2 servings
Author Shelly Westerhausen

Ingredients

  • 8 wax potatoes , rinsed
  • 1 Tablespoon butter + more for greasing the waffle iron
  • 1/2 cup sour cream + more for topping
  • 1/4 cup cheddar cheese , shredded
  • salt
  • pepper

For the coconut bacon:

  • 1 cup large coconut flakes
  • 1 Tablespoon liquid smoke
  • ½ tablespoon soy sauce
  • 1 Tablespoon maple syrup
  • Chives , diced & for garnish

Instructions

  1. For the waffles: Preheat oven to 425. Poke the potatoes all over with a fork and transfer to a baking sheet. Bake for 30 minutes or until a knife can easily pierce through the potatoes. Remove from oven and let cool slightly.
  2. Use a fork or mash potato smasher to mash the potatoes into little bits (I like mine chunky but you can mash them even further into mashed potato consistency, if you’d prefer). Fold in sour cream, cheddar cheese, salt, and pepper.
  3. Preheat your waffle maker according to the manufacturer’s instructions and grease with butter. Turn the waffle iron to it’s highest setting (potatoes tend to take a little longer than your normal waffle!). Once the waffle iron is ready, use 2 Tablespoons worth of batters for each waffle and cook according to the manufacturer’s instructions. Once ready, set aside and cover with a paper towel to keep warm.
  4. For the coconut bacon: preheat oven to 325 degrees and line a baking sheet with parchment paper. Combine the liquid smoke, soy sauce, and maple syrup in a bowl. Fold the coconut flakes into the smoke mixture until they are completely coated with the sauce. Transfer to the baking sheet and spread out onto a single layer. Baked for 20 minutes, shaking and stirring the flakes every 3-5 minutes to prevent from burning (do it more frequently towards the end as they are very prone to burning right before ready).
  5. To serve: top each waffle with a dollop of sour cream, a tablespoon coconut bacon, and chives.