Sour Cream, Cheddar, and Chive Potato Waffles

Photography: Becky Luigart-Stayner; Styling: Jen Rotenstreich

Using a potato pancake mix, which you'll find at the market near the instant mashed potatoes, cut preparation time. Serve as a side dish with beef or pork.

Yield: 7 servings (serving size: 1 waffle)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 26%
  • Fat: 5.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 8.9g
  • Carbohydrate: 25g
  • Fiber: 1.3g
  • Cholesterol: 49mg
  • Iron: 0.7mg
  • Sodium: 616mg
  • Calcium: 327mg

Ingredients

  • Cooking spray
  • 1 teaspoon baking powder
  • 1 (5.8-ounce) package shredded potato pancake mix (such as Panni)
  • 1 3/4 cups fat-free milk
  • 1 (8-ounce) carton reduced-fat sour cream
  • 1 large egg
  • 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
  • 1/4 cup chopped fresh chives

Preparation

  1. Coat a waffle iron with cooking spray, and preheat.
  2. Combine baking powder and potato pancake mix in a large bowl. Place milk, sour cream, and egg in a medium bowl; stir well with a whisk. Add milk mixture to potato pancake mixture, stirring until smooth. Fold in cheese and chives.
  3. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sour Cream, Cheddar, and Chive Potato Waffles Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy