Loaded Potato Waffles

• 2 pounds baking potatoes—peeled, coarsley shredded and squeezed dry
• 2 large eggs, lightly beaten
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 3/4 cup shredded extra-sharp yellow cheddar cheese, plus more for topping
• 3 tablespoons melted unsalted butter, plus more for brushing
• 1/2 cup crumbled cooked bacon, plus more for topping
• 1/3 cup chopped chives, plus more for topping

Sour cream, for topping

1. Heat an 8-inch waffle iron and preheat the oven to 200°. In
2. Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve