Ingredients:

• 2 pounds Idaho® Russet Potatoes, quartered
• ¼ cup skim milk
• 1 teaspoon low fat sour cream 
• 1 Tablespoon butter
• 1 ½ weight ounce bacon, cooked crumbled
• 1 weight ounce blue cheese, crumbles
• 2 eggs, whole 
• 1 teaspoon garlic salt
• ½ teaspoon Cajun Seasoning
• 1 teaspoon baking powder
• 3 Tablespoon AP flour
• Pan Spray, as needed
• Salt and pepper to taste

Garnish:

• ¼ cup low fat sour cream
• 2 ounces 2% cheddar cheese, shredded
• 2 each green onion, scallions, thin sliced 

Directions:

1. Place quartered potatoes into a pot and cover with tap water about 2 inches above potatoes.  
2. Bring to a boil and then lower to a simmer to cook potatoes until tender. Approximately 15-20 minutes. Drain potatoes and place back into a bowl then add the skim milk, sour cream, and butter. Mash with potato masher until mixture is creamy and incorporated completely. Allow to cool for 20 minutes. 
3. Then add the cooked bacon crumbles, blue cheese crumbles, eggs, garlic salt, Cajun seasoning, baking powder and flour. Fold all these ingredients together to combine well but do not over mix the potatoes.  
4. Adding 2 Tablespoons at a time of the potato mixture to a well-greased mini waffle iron and close the iron to cook the waffled potato for about 6-7 minutes each.
5. Place on platter and garnish with sour cream, cheddar cheese and green onion.