• 3 cups potato/onion mixture (about 4 medium potatoes, grated and squeezed dry, and 1/2 large yellow onion, grated)
  • 4 eggs (separated)
  • 1/2 cup oil
  • 1 1/2 cups whole milk or plant-based milk*
  • 1 1/4 cups flour
  • 3/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, optional
  • 2 tablespoons sugar

Preheat Stuffler® stuffed waffle maker with waffle tongs in unit for 10 minutes.

Prepare potato/onion mixture. Separate eggs putting yolks in a large bowl and reserving egg whites in a medium bowl. Whisk egg yolks. Add 3 cups of potato/onion mixture to egg yolks and stir. Add oil and milk; stir into potato mixture. Combine flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. Stir flour mixture into potato mixture; set aside.

Beat egg whites in medium bowl until foamy. Add sugar and continue to beat until stiff peaks form. Fold egg whites into potato mixture until combined. Do not overmix. Some white lumps should be visible in batter. 

Spread about 1/4 cup batter into waffle maker so bottom grids and waffle divider are thinly but completely covered. Place filling** (1/2 cup) onto batter leaving a thin margin around the edge. Spread additional batter over filling until it reaches the top of the square projections on the waffle tongs. Close waffle maker and flip. Cook for 10 minutes. Remove stuffed waffle to plate.

*If using soy or almond milk, add an additional 1 tablespoon of oil.

**Filling Suggestions

  • Salmon (also with seasoned cream cheese)
  • Tuna Salad
  • Onion and potato
  • Cream cheese with horseradish and dill
  • Turkey and dressing
  • Applesauce and sour cream (use up to 1/4 cup)

Click here for more information on our Presto® Stuffler® stuffed waffle maker.

Presto Tip:

Recipe can be cut in half. Frozen waffles can be reheated in stuffed waffle maker for 10 minutes from a cold start.