Shaq’s Loaded Potato Waffles recipe is a meal worthy of the Hall of Fame

Loaded Potato Waffle

Total time:1 hour 10 mins

Servings:10 (Belgian waffles)

Total time:1 hour 10 mins

Servings:10 (Belgian waffles)


I expected larger-than-life recipes from NBA Hall of Famer Shaquille O’Neal’s cookbook, Shaq’s Family Style—and I got them. As I flipped through the book, I felt myself being carried away by the slow cooker mac and cheese, the buttermilk fried chicken thighs, and the Louisiana shrimp linguine.

This isn’t a cookbook for those who watch their waistlines, although O’Neal does include a “healthy” section.

When I got to the chapter devoted to breakfast for dinner – something I love – I found the Loaded Potato Waffles and stopped screaming.

A loaded baked potato is one of my favorite foods — so much so that I shared a loaded baked potato soup on Dinner in Minutes a few years ago. I knew I was going to try these waffles, especially after reading that O’Neal thinks the dish “might be one of my greatest contributions to the world.”

What not to like: Shredded potatoes, bacon, cheddar cheese and spring onions crispy in a waffle iron. You can also gild this lily with a dollop of sour cream.

The cookbook’s full title indicates that the recipes are intended for “feeding family and friends,” so portions are generally large. His original recipe called for the batter to make 16 waffles using his Rapid Waffle Maker & Skillet. We found it made about 10 in a standard Belgian waffle maker.

This easy buttermilk waffle recipe is quick, flexible, and fun

You might think that’s too much, but turns out that a large amount of this batter is good news because the uncooked mixture freezes really well.

We ate the crispy waffles freshly made, then froze the batter in one- and two-waffle portions and ate them for breakfast with house guests, sharing one as a side with fried chicken and salad, and enjoying it again a few weeks later a lazy Sunday morning with our coffee and a bowl of fresh fruit.

The batter is easy to stir together, as O’Neal recommends using frozen hash browns, thawed naturally. To save time, pop your bacon in the oven and while it cooks, grate the cheese (which we cut down from its four cups to three), slice the scallions, and gather the other ingredients.

Then it’s just a matter of scooping and waffling.

Every waffle lasts Between five and seven minutes, depending on your waffle maker and how crispy you want the waffle to be. We have a Belgian style double sided waffle so we can make two waffles at the same time which is a huge time saver. (You’ll find the time for this recipe is longer than most dinner-in-minutes recipes. It shows how long it would take to prep the batter and then bake 10 waffles at once.)

The best ways to crispy bacon

Spreading the mixture around the rim of the waffle iron will make the waffle nicer, but for crispy, spidery potato crusts — think latkes here — use less filling.

If you’re having guests over the holidays, this recipe might just hit the spot. You can mix the batter a day or two ahead of time, refrigerate, and then allow people to scoop and bake waffles while they rise and shine.

I plan to make another batch, freeze portions and eat the waffles on Christmas morning. They are also ideal as a late-night snack on New Year’s Eve with a glass of sparkling wine.

As O’Neal states, these waffles are good “anywhere, anytime.” Can’t agree more.

To save time, pop your bacon in the oven or skillet and while it cooks, grate the cheese, chop the scallions, and toss the other ingredients. Did you forget to defrost your hash browns? Place in a microwave-safe bowl and thaw in the microwave while the bacon cooks.

The number of waffles this recipe makes depends on your waffle maker.

Get ahead: Refrigerate uncooked dough in an airtight container up to 2 days in advance or freeze for up to 2 months. If frozen, thaw overnight in the refrigerator and cook as directed.

storage: Store slightly cooled waffles in a covered container in the refrigerator for up to 2 days. Heat in a 350 degree oven for about 8 minutes or until crisp and hot.

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  • 1 pound thinly sliced ​​bacon
  • 3 pounds frozen hash browns, thawed
  • 12 ounces sharp cheddar cheese, roughly shredded (3 cups)
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 1/3 cup chopped scallions, white and light green parts only, plus more for serving
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 teaspoons baking powder
  • 1 teaspoon fine salt (optional)
  • 1 tablespoon freshly ground black pepper
  • Sour cream, for serving (optional)
  • Chives or spring onions, sliced, for serving (optional)

Place a rack in the center of the oven and preheat to 425 degrees. Place a plate lined with a towel near where you work.

Lay the bacon strips in a single layer on a large rimmed baking sheet and place in the oven (no need to wait for it to preheat). Fry the bacon for 18 to 20 minutes or until crisp. Place on prepared platter, allow to cool for about 2 minutes, then roughly chop.

While the bacon is cooking, preheat a waffle iron to medium-high heat. (If making more than a few waffles at a time, reduce the oven temperature to 200 degrees after the bacon is cooked so you can keep the waffles warm while you cook them.)

In a large bowl, combine hash browns, cheese, eggs, flour, scallions, butter, baking powder, salt if using, and pepper. Add the bacon and stir until well combined.

For a Belgian waffle maker, add about 1 1/2 cups of the batter (you may need less depending on your waffle maker) and bake according to manufacturer’s directions for about 5 minutes or until golden and crispy.

Place the waffle on a plate or on a baking sheet in the warm oven. Repeat with the rest of the dough.

Serve waffles with a dollop of sour cream and sprinkle with chopped spring onions or chives, if desired.

Calories: 725; total fat: 50 g; Saturated fat: 23 g; cholesterol: 148 mg; Sodium: 1093 mg; carbohydrates: 45 g; fiber: 3 g; sugar: 2 g; Protein: 27 g

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a nutritionist or nutritionist.

Adapted from “Shaq’s Family Style” by Shaquille O’Neal (Ten Speed ​​Press, 2022).

Tested by Ann Maloney; email questions [email protected].

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