Ever Craved a Dish That’s Crispy, Cheesy, and Packed with Comfort?
Imagine pulling apart a stack of golden, crispy waffles made from mashed potatoes and bacon, with a gooey, melty cheddar cheese topping that stretches into an epic cheese lava pull. Sounds like comfort food heaven, right? That’s exactly what Bacon Mashed Potato Waffle Stacks with Epic Cheese Lava Pull delivers! This fun, indulgent recipe serves 4-6 and transforms leftover mashed potatoes into a savory, crowd-pleasing dish perfect for brunch, dinner, or a creative appetizer. In this blog post, we’ll guide you through every step to create this cheesy masterpiece, with tips to ensure that perfect pull. Ready to waffle up some magic? Let’s get mixing!
Overview: Why This Dish Shines
Bacon Mashed Potato Waffle Stacks combine the creamy comfort of mashed potatoes with smoky bacon and a crispy waffle texture, topped with melty cheddar for a showstopping cheese pull. It’s easy to make, uses pantry staples, and is endlessly customizable, making it ideal for casual meals or fun gatherings. The waffle iron does the heavy lifting, creating a crispy exterior that contrasts with the soft interior and gooey cheese topping.
- Time Requirement: 15 minutes prep, 5-7 minutes per waffle batch. Total: ~25-30 minutes (depending on waffle iron size).
- Difficulty Level: Easy. Simple mixing and waffle iron cooking make it beginner-friendly.
- Why It’s Special: Serves 4-6, offers a crispy-creamy texture combo, and delivers an Instagram-worthy cheese pull.
- Health Perks: Potatoes provide potassium and fiber, and cheese offers calcium, but this rich dish with bacon and cheese is a treat best enjoyed in moderation.
Grab your waffle iron, and let’s create a dish that’s as fun as it is delicious!
Essential Ingredients
This recipe uses simple ingredients to create a savory, cheesy delight. Here’s what you need and why each one matters:
- Mashed Potatoes (4 cups): The creamy, starchy base.
- Why it matters: Provides the soft, comforting texture and binds the waffle batter.
- Substitution: Use leftover mashed potatoes (with butter or cream) or make fresh with russet or Yukon gold potatoes.
- Cooked and Crumbled Bacon (1 cup): Adds smoky, savory crunch.
- Why it matters: Brings bold flavor and texture contrast.
- Substitution: Use turkey bacon, pancetta, or vegetarian bacon for a meat-free option.
- Shredded Cheddar Cheese (2 cups, divided): Adds flavor and the epic cheese pull.
- Why it matters: Melts into the waffles and creates a gooey topping.
- Substitution: Use mozzarella for a stretchier pull, Monterey Jack, or dairy-free cheese.
- Milk (1 cup): Thins the batter for waffle consistency.
- Why it matters: Ensures a smooth, pourable batter without diluting flavor.
- Substitution: Use buttermilk for tang or non-dairy milk for dairy-free.
- Eggs (2): Bind the batter and add structure.
- Why it matters: Help the waffles hold their shape and crisp up.
- Substitution: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) for vegan.
- Flour (2 cups): Provides structure for waffles.
- Why it matters: Turns mashed potatoes into a sturdy, waffle-able batter.
- Substitution: Use gluten-free flour or whole wheat flour (may alter texture).
- Baking Powder (2 tsp): Helps waffles rise and crisp.
- Why it matters: Ensures a light, crispy exterior.
- Salt and Pepper (to taste): Season the batter.
- Why it matters: Enhance the savory flavors of bacon and cheese.
- Cooking Spray: Prevents sticking to the waffle iron.
- Why it matters: Ensures easy release and perfect waffle shapes.
- Substitution: Use a brush with melted butter or oil.
Pro Tip: Use cold or room-temperature mashed potatoes for easier mixing, and shred your own cheddar for better melting. Cook bacon until crispy for maximum flavor.
Step-by-Step Instructions
Making Bacon Mashed Potato Waffle Stacks with Epic Cheese Lava Pull is simple with a waffle iron and a few key steps. Follow these for a perfect, cheesy result:
- Preheat the Waffle Iron:
- Preheat your waffle iron to medium-high heat (or follow manufacturer instructions).
- Lightly coat with cooking spray to prevent sticking.
- Tip: Ensure the iron is fully heated for crispy waffles.
- Mix the Batter:
- In a large mixing bowl, combine 4 cups mashed potatoes, 1 cup crumbled bacon, 1 cup shredded cheddar cheese, 1 cup milk, 2 eggs, 2 cups flour, 2 tsp baking powder, and salt and pepper to taste.
- Mix well with a spoon or spatula until fully incorporated and smooth (batter will be thick but spreadable).
- Tip: If batter is too thick, add 1-2 tbsp more milk; if too thin, add 1 tbsp flour.
- Cook the Waffles:
- Spray the preheated waffle iron with cooking spray.
- Spoon about 1/2 cup of batter (adjust based on your waffle iron size) onto the center of the iron, spreading slightly to form an even layer.
- Close the iron and cook for 5-7 minutes, until golden brown and crispy.
- Remove waffles and keep warm; repeat with remaining batter.
- Tip: Don’t overfill the iron to avoid overflow; check for doneness by peeking after 5 minutes.
- Assemble the Stacks:
- Stack 2-3 waffles per serving (depending on size and preference).
- Sprinkle 1/4 cup of the remaining shredded cheddar cheese over the top of each stack while hot, allowing it to melt into a gooey layer.
- Tip: For an extra melty cheese pull, pop stacks under a broiler for 1-2 minutes (watch closely to avoid burning).
- Serve:
- Serve immediately for the best cheese lava pull effect, pulling stacks apart to reveal the stretchy cheese.
- Health Benefit: Potatoes provide potassium and fiber, and cheese offers calcium, but this rich dish is a savory treat to enjoy sparingly!
Assembly: Building Your Waffle Stacks
This dish is all about crispy waffles with a gooey, cheesy topping for that epic pull. Here’s how to make it perfect:
- Mix a Cohesive Batter:
- Combine all ingredients thoroughly for a uniform texture with bacon and cheese in every bite.
- Tip: Fold gently to avoid overmixing, which can make waffles dense.
- Cook Crispy Waffles:
- Spread batter evenly in the waffle iron for consistent browning and crispiness.
- Presentation Tip: Trim uneven edges for neat stacks if desired.
- Create the Cheese Pull:
- Sprinkle cheese on hot waffles and stack immediately to maximize meltiness.
- Presentation Tip: Stack waffles slightly offset for a dramatic pull effect when separated.
- Serve with Flair:
- Present stacks on a platter or individual plates, letting the cheese ooze for visual appeal.
- Presentation Tip: Add a sprinkle of extra bacon or herbs for color.
Serving Suggestion: Serve with a side of scrambled eggs or a fresh green salad for brunch, or pair with a dipping sauce like ranch or spicy mayo for a fun appetizer. A cold beer or iced tea complements the savory flavors!
Storage and Make-Ahead Tips
Bacon Mashed Potato Waffle Stacks are best fresh but can be prepped ahead:
- Storing Leftovers:
- Store waffles (without cheese topping) in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster oven or oven at 350°F for 5-7 minutes to restore crispiness; add fresh cheese before serving.
- Tip: Avoid microwaving to keep waffles crispy.
- Freezing:
- Freeze cooked waffles (without cheese) for up to 2 months, wrapped tightly in plastic wrap and stored in a freezer bag.
- Thaw in the fridge overnight, then reheat in an oven or waffle iron; add cheese topping fresh.
- Tip: Freeze in single layers to prevent sticking.
- Make-Ahead:
- Prepare batter up to 1 day ahead and refrigerate; stir before using.
- Cook bacon and crumble in advance to save time.
- Make waffles ahead and reheat just before serving with fresh cheese for the pull.
- Tip: Use leftover mashed potatoes to make prep even faster.
Recipe Variations
Want to mix things up? Try these fun twists on Bacon Mashed Potato Waffle Stacks:
- Spicy Southwest: Add 1 tsp chili powder to the batter and use pepper jack cheese for a kick.
- Veggie Boost: Mix in 1/2 cup sautéed spinach or diced bell peppers with the batter.
- Breakfast Stack: Top with a fried egg and hot sauce for a brunch twist.
- Vegan/Dairy-Free: Use vegan bacon, dairy-free cheese, plant-based milk, and flax eggs.
- Herb Infusion: Add 1 tbsp chopped fresh chives or rosemary to the batter for extra flavor.
Quick Prep Tip: Use leftover mashed potatoes and pre-cooked bacon to cut prep time in half.
Conclusion
Your Bacon Mashed Potato Waffle Stacks with Epic Cheese Lava Pull are ready to steal the show! With their crispy potato waffles, smoky bacon, and gooey cheddar topping, this dish is perfect for brunch, dinner, or a fun party appetizer. Whether you stick with the classic recipe or try a variation, you’re in for a savory, cheesy treat that’s as easy to make as it is to love. Grab your waffle iron, stack some deliciousness, and enjoy that epic cheese pull. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy cooking!
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Bacon Mashed Potato Waffle Stacks with Epic Cheese Lava Pull
Description
Imagine pulling apart a stack of golden, crispy waffles made from mashed potatoes and bacon, with a gooey, melty cheddar cheese topping that stretches into an epic cheese lava pull. Sounds like comfort food heaven, right? That’s exactly what Bacon Mashed Potato Waffle Stacks with Epic Cheese Lava Pull delivers! This fun, indulgent recipe serves 4-6 and transforms leftover mashed potatoes into a savory, crowd-pleasing dish perfect for brunch, dinner, or a creative appetizer
Ingredients
This recipe uses simple ingredients to create a savory, cheesy delight. Here’s what you need and why each one matters:
- Mashed Potatoes (4 cups): The creamy, starchy base.
- Why it matters: Provides the soft, comforting texture and binds the waffle batter.
- Substitution: Use leftover mashed potatoes (with butter or cream) or make fresh with russet or Yukon gold potatoes.
- Cooked and Crumbled Bacon (1 cup): Adds smoky, savory crunch.
- Why it matters: Brings bold flavor and texture contrast.
- Substitution: Use turkey bacon, pancetta, or vegetarian bacon for a meat-free option.
- Shredded Cheddar Cheese (2 cups, divided): Adds flavor and the epic cheese pull.
- Why it matters: Melts into the waffles and creates a gooey topping.
- Substitution: Use mozzarella for a stretchier pull, Monterey Jack, or dairy-free cheese.
- Milk (1 cup): Thins the batter for waffle consistency.
- Why it matters: Ensures a smooth, pourable batter without diluting flavor.
- Substitution: Use buttermilk for tang or non-dairy milk for dairy-free.
- Eggs (2): Bind the batter and add structure.
- Why it matters: Help the waffles hold their shape and crisp up.
- Substitution: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) for vegan.
- Flour (2 cups): Provides structure for waffles.
- Why it matters: Turns mashed potatoes into a sturdy, waffle-able batter.
- Substitution: Use gluten-free flour or whole wheat flour (may alter texture).
- Baking Powder (2 tsp): Helps waffles rise and crisp.
- Why it matters: Ensures a light, crispy exterior.
- Salt and Pepper (to taste): Season the batter.
- Why it matters: Enhance the savory flavors of bacon and cheese.
- Cooking Spray: Prevents sticking to the waffle iron.
- Why it matters: Ensures easy release and perfect waffle shapes.
- Substitution: Use a brush with melted butter or oil.
Pro Tip: Use cold or room-temperature mashed potatoes for easier mixing, and shred your own cheddar for better melting. Cook bacon until crispy for maximum flavor.
Instructions
- Preheat the Waffle Iron:
- Preheat your waffle iron to medium-high heat (or follow manufacturer instructions).
- Lightly coat with cooking spray to prevent sticking.
- Tip: Ensure the iron is fully heated for crispy waffles.
- Mix the Batter:
- In a large mixing bowl, combine 4 cups mashed potatoes, 1 cup crumbled bacon, 1 cup shredded cheddar cheese, 1 cup milk, 2 eggs, 2 cups flour, 2 tsp baking powder, and salt and pepper to taste.
- Mix well with a spoon or spatula until fully incorporated and smooth (batter will be thick but spreadable).
- Tip: If batter is too thick, add 1-2 tbsp more milk; if too thin, add 1 tbsp flour.
- Cook the Waffles:
- Spray the preheated waffle iron with cooking spray.
- Spoon about 1/2 cup of batter (adjust based on your waffle iron size) onto the center of the iron, spreading slightly to form an even layer.
- Close the iron and cook for 5-7 minutes, until golden brown and crispy.
- Remove waffles and keep warm; repeat with remaining batter.
- Tip: Don’t overfill the iron to avoid overflow; check for doneness by peeking after 5 minutes.
- Assemble the Stacks:
- Stack 2-3 waffles per serving (depending on size and preference).
- Sprinkle 1/4 cup of the remaining shredded cheddar cheese over the top of each stack while hot, allowing it to melt into a gooey layer.
- Tip: For an extra melty cheese pull, pop stacks under a broiler for 1-2 minutes (watch closely to avoid burning).
- Serve:
- Serve immediately for the best cheese lava pull effect, pulling stacks apart to reveal the stretchy cheese.
- Health Benefit: Potatoes provide potassium and fiber, and cheese offers calcium, but this rich dish is a savory treat to enjoy sparingly!
FAQs
1. Can I use a different type of potato?
Yes! Russet or Yukon gold mashed potatoes work best for texture, but any mashed potatoes (even instant) will do.
2. Is this dish healthy?
Potatoes provide potassium and fiber, and cheese offers calcium, but bacon and cheese make it rich. Enjoy as a treat or use turkey bacon and less cheese for a lighter version.
3. How do I get a good cheese pull?
Use freshly shredded cheddar and sprinkle on hot waffles; broil briefly for extra meltiness.
4. Can I make this vegan?
Yes! Use vegan bacon, dairy-free cheese, plant-based milk, and flax eggs.
5. How long do the waffles last?
Up to 3 days in the fridge or 2 months frozen (without cheese). Reheat in an oven for crispiness.
6. Can I use a different cheese?
Yes! Mozzarella or provolone creates a stretchier pull; gouda adds smokiness.