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.
