How To Make a Giant, Waffled Tater Tot At Home

Hi, I'm Zoe and this is Jen.

Hi, I'm Jen and this is Zoe.

We're over here at The Riddler.

The Riddler is a champagne bar

in the heart of San Francisco's Hayes Valley.

And we're gonna teach you guys how to make the

Loaded Baked Potato Waffle today.

We're gonna cut up our bacon into lardons,

which means, cut to the size that you wanna eat.

I'm preheating the pan, I've got it on high.

I'm gonna hit it with just a little

bit of extra virgin olive oil.

Once it starts looking nice and warm,

we're gonna throw in our bacon

and kind of spread it around in here.

Should we pair this with maybe a glass of champagne?

I don't see why not.

Oh okay.

Swirl the glass, you need to get our nose in there.

What you getting?

I'm getting bacon mostly, fruity bacon.

Cheers.

Here we go.

This is looking almost ready,

so grab your pan and we're just gonna strain out

keep all of that grease, you want it.

And then if you have any leftovers, obviously,

just throw it in that mason jar underneath your sink,

which everyone has right?

What we're gonna do is we're gonna cut our scallions now.

Every now and again, you're gonna get one that's some...

Gnarly bits.

Just a little gnarly bits, it's okay.

We all have gnarly bits.

We're gonna separate these length wise,

so then you end up with these cute little half scallions.

We're gonna take our bacon fat, pour it back into the pan,

so we're just gonna take these and drop them right in

and it's probably gonna pop and sizzle a little bit so,

don't wanna put your face right into it.

I'm just gonna hit this with a little bit of salt now.

We've got some good color here and a little bit here,

so we're just gonna go ahead and pull them out of the pan.

So our waffle iron has been coming up to temp,

I'm just gonna pour some of this,

that's bacon grease right there.

And now what we're gonna do is

we're gonna take each tot, start by making a loop

all the way around the edge.

We're gonna fill in all of the spaces in a circular motion.

So we smush it down, we didn't lock it or turn it,

we just kind of push on it a little bit

and then, you wanna gently lift up.

Or just kind of gently detach if it does stick.

Oh yeah.

So, first thing I'm gonna do is

I'm gonna take a little pinch of salt

and then I'm just gonna kinda sprinkle it over the top.

We've got our little bowl of cheese.

This would be great with pepper jack

or sharp cheddar is my favorite.

This is just a mild cheddar.

Let's close her up, this is only gonna take a few minutes.

So you'll want it to melt, but not burnt.

Melt not burn, crispy stuck, but not stuck stuck.

Yeah.

Gonna give this another try.

Yes!

There's our waffle.

Look at that.

Oh man, it looks so good.

I'm gonna say that we should go creme fraiche first,

so that we can get all this stuff

to like really stick to it.

Now we're gonna go ahead and put the rest of it on.

You wanna take some of those scallions

and just kinda put them around.

If you're just feeling wild.

Just go a little crazy.

Here you go, it's finally done.

We're starving.

I'm gonna pizza bite, I'm not gonna fork it.

Cool.

O-M-G!

You got a little something, you got a little something.

I feel like I'm in ninth grade,

I'm like really watch My So Called Life.

You can have tater tot waffles,

has a load of baked potato anytime.

Anytime!

Cheers.

Thanks for your help today, Jen.

Oh, thank you!

I'm Zoe and this is Jen.

I'm Jen and this is Zoe.

Thanks for watching guys.