If you need a fast, easy, filling breakfast that will hold you for hours, look no further! In only 10-minutes, you’ve got a waffle potato. Or any meal really.
We make waffle potatoes for breakfast a few times a week.
It’s so simple to do this, especially if you have leftover baked potatoes in the refrigerator already. If not, just cook a potato by microwaving 5+ minutes, depending on the power of your microwave and this size of potato. You want it cooked until soft.
Then slice it open and place on hot waffle iron or panini press. I have used both.
Personally, I prefer the panini press, because the clean up is easy even though I use no oil. The one I use and recommend is listed below. I like to add diced onions and spices like sea salt and dry steak seasoning.
A couple of important things to remember to keep it from sticking. First, always season your waffle iron or press periodically to maintain surface area. Second, allow plenty of cooking time for potatoes to get crispy.
Once they are good and crisp, the potato flesh will release from the top and bottom plates. If you open yours and they are stuck to the top, simply allow a few more minutes cooking time.
Sometimes, we make waffle sweet potatoes, though they do stick a little more than regular potatoes.
The great thing is you can go get ready while they are cooking both sides at the same time, with no flipping required. Breakfast in minutes!
Nutrition in Potatoes
All potatoes contain a variety of B vitamins, including thiamine, niacin, riboflavin, folate and B-6. These vitamins help keep you healthy by powering your metabolism and pulling energy out of the foods you eat.
You’ll also get roughly 10 percent of your daily vitamin C requirement. Vitamin C boosts your immune system and blocks free radicals that try to damage cells.
All potatoes have a small amount of vitamin A, which preserves your eye health and vision. However, sweet potatoes have extraordinarily high levels of vitamin A, giving you over 100 percent of your recommendation from a single 3.5-ounce baked spud.
Potatoes are a natural source of potassium, an electrolyte mineral that balances fluid and conducts electricity, which makes muscles move and keeps your heart beating steadily. Russet, sweet and red-skin potatoes each give you over 10 percent of your potassium recommendation from a 3.5-ounce cooked potato.–LiveStrong
Other Great Breakfast Recipes:
- 1 large baking potato or any potato for that matter
- 1/2 onion, sliced or diced
- sea salt
- nutritional yeast
- dry steak seasoning
- garlic powder
Wash a large baking potato well and slice an onion.
Cook potato by microwaving 5+ minutes, depending on the power of your microwave. You want it cooked until soft. Then slice it open and place on hot waffle iron or panini press. I have used both. Personally, I prefer the panini press because the clean up is easy even though I use no oil. The one I use and recommend is listed below.
Add sliced onions and spices.
Lower lid and press, but don't try to completely lock it down because the potato will be too thick for that. Cook until brown and crispy. Mine takes about 5+ minutes.
Serve warm! We eat these for breakfast on a regular basis, and anytime of day really.
You can also do this with a sweet potato, only make sure to peel it after microwaving, then use cinnamon for your spice. This is my husband's favorite!
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