Gluten-free Loaded Potato Waffles

A tasty classic with a waffle twist!

2 Birds Eye Potato Waffles

50g red cheddar, grated

2 slices streaky bacon, chopped into lardons

1 tbsp sour cream or crème fraîche

1 spring onion, finely chopped

1 tomato, deseeded and diced

Black pepper, to taste

Cook the Birds Eye Potato Waffles according to the instructions on pack.
Cook the chopped bacon in a dry pan until crispy.
Top the Potato Waffles with grated cheese, cooked bacon and pepper, and place under the grill until the cheese is melted and bubbling.
To serve, drizzle with some sour cream and scatter some spring onions and tomato on top.

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