The Loaded Baked Potato Pierogi Recipe Everyone Will Adore

Crafting a mouthwatering loaded baked potato pierogi brings comfort and creativity to your kitchen table.

Polish culinary traditions merge with classic American flavors in this delightful dish.

Soft dough pockets cradle a creamy potato and cheese filling that reminds you of hearty comfort food.

Crispy bacon bits and sharp cheddar cheese elevate these little parcels into something extraordinary.

Each pierogi captures the essence of a loaded baked potato in a convenient, handheld package.

Sour cream and chives add a fresh, tangy finish that makes these pierogi irresistible.

You’ll want to gather friends and savor every delectable bite of this innovative recipe.

How To Store Loaded Baked Potato Pierogi Recipe Without Drying Out

• Refrigerate leftover pierogi in an airtight container for up to 4 days.
• Place parchment paper between layers to prevent sticking.
• Reheat gently in a skillet with a touch of butter for crispy edges, or warm in the microwave for a quick meal.
• Freeze uncooked pierogi by placing them on a baking sheet, freezing until solid, then transferring to freezer bags.
• Frozen pierogi can last up to 3 months – simply boil directly from frozen, adding 1-2 extra minutes to cooking time.
• Always label your container with the date to keep track of freshness.

Great Pairings For Loaded Baked Potato Pierogi Recipe

• Pair with Crisp Craft Beer: Reach for a hoppy IPA or a light pilsner that cuts through the rich, creamy pierogi filling. The beer's carbonation and slight bitterness will refresh your palate between bites.
• Complement with Tangy Salad: Toss together a zesty mixed green salad with a sharp vinaigrette. The bright, acidic notes will balance the heavy, cheesy pierogi and provide a refreshing contrast.
• Match with Smooth Red Wine: Select a medium-bodied red like Pinot Noir or Beaujolais. These wines offer a subtle fruitiness that pairs beautifully with the bacon and potato flavors, enhancing the overall taste experience.
• Serve with Chilled Cucumber Slaw: Prepare a cool, crunchy cucumber slaw with a light dressing. Its crisp texture and cool temperature will offset the warm, hearty pierogi, creating a delightful meal combination.

Try These Fun Twists On Loaded Baked Potato Pierogi Recipe

• Spicy Jalapeño Kick: Add diced jalapeños to the potato filling and sprinkle red pepper flakes for a zesty punch. Top with pepper jack cheese to amplify the heat.
• Ranch-Style Remix: Mix ranch seasoning into the potato filling and garnish with fresh chives. Serve with a side of cool ranch dressing for dipping.
• Vegetarian Veggie Fusion: Replace bacon with roasted mushrooms and caramelized onions. Incorporate spinach and feta cheese for a nutritious alternative.
• Smoky BBQ Edition: Blend barbecue sauce into the potato mixture and top with pulled pork. Garnish with crispy fried onions for extra crunch.

FAQs About Loaded Baked Potato Pierogi Recipe

• What makes these pierogi different from traditional ones?

These loaded baked potato pierogi combine classic Polish pierogi technique with American comfort food flavors, featuring classic pierogi dough filled with cheesy mashed potatoes, crispy bacon, and green onions for a unique twist.

• Do I need special equipment to make pierogi?

No special equipment is needed – just a rolling pin, round cutter (or glass), large pot for boiling, and a skillet for optional pan-frying. Basic kitchen tools work perfectly.

• Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Just let it sit at room temperature for 15-20 minutes before rolling out to make it easier to work with.

• Is this recipe good for vegetarian friends?

Not in its current form since it contains bacon. However, you can easily skip the bacon or replace it with vegetarian bacon bits or smoked paprika to maintain a similar flavor profile.

Why Loaded Baked Potato Pierogi Recipe Is A Cheesy Dream

• Effortlessly Elevate Comfort Food: Transform classic baked potato flavors into delightful pierogi, creating a mouthwatering fusion that brings excitement to traditional comfort food with minimal cooking skills required.
• Quick Kitchen Adventure: Prepare these delectable pierogi in just over an hour, making it perfect for weekend cooking or spontaneous dinner gatherings with friends and family.
• Customize Your Culinary Creation: Easily swap ingredients or add personal twists like different cheeses, herbs, or protein options to match your taste preferences and dietary needs.
• Crowd-Pleasing Party Starter: Serve these golden, crispy pierogi as an appetizer or main course that will impress guests and satisfy diverse palates with their irresistible combination of potato, cheese, and bacon.

What Goes Into Loaded Baked Potato Pierogi Recipe

• All-Purpose Flour: Base for creating a soft and pliable dough that forms the pierogi wrapper.
• Salt: Enhances the overall flavor of the dough.
• Egg: Helps bind the dough ingredients together and adds richness.
• Sour Cream: Provides moisture and tenderness to the dough.
• Melted Butter: Adds flavor and helps create a smooth dough texture.
• Water: Used to adjust dough consistency if needed.

• Mashed Potatoes: Creamy base for the pierogi filling, classic potato flavor.
• Cheddar Cheese: Adds sharp, melty goodness and extra richness.
• Bacon, Green Onions: Classic loaded baked potato toppings that bring bold flavor.
• Garlic Powder: Provides subtle, aromatic seasoning.
• Salt, Pepper: Essential seasonings to enhance the filling's taste.

• Extra Cheese, Bacon Bits, Green Onions: Additional toppings for extra flavor and visual appeal.
• Sour Cream: Traditional pierogi accompaniment for dipping.

How To Assemble And Cook Loaded Baked Potato Pierogi Recipe

Step 1: Whip Up Silky Dough

• Smooth sour cream
• Melted butter

Stir until a shaggy dough forms. Knead on a flour-dusted surface until soft and stretchy. If the dough feels dry, splash in water gradually. Wrap the dough in plastic and let it rest, allowing the gluten to relax.

Step 2: Create Flavor-Packed Potato Filling

• Creamy mashed potatoes
• Sharp cheddar cheese
• Crispy crumbled bacon
• Chopped green onions
• Garlic powder
• Salt
• Black pepper

Blend everything until the mixture is wonderfully smooth and irresistible.

Step 3: Shape Delightful Pockets

Roll out the dough super thin on a floured surface. Use a circular cutter to create perfect rounds. Spoon a dollop of potato mixture into the center of each circle. Fold the dough over, creating adorable half-moon shapes. Pinch edges firmly, using a fork to create a decorative seal.

Step 4: Boil to Perfection

Fill a large pot with water and add a generous pinch of salt. Gently lower the potato pockets into the bubbling water. Cook until they float to the surface, which takes about 3-4 minutes. Carefully remove and drain well.

Step 5: Crisp Up the Edges

Heat a skillet with butter. Slide the boiled pockets into the pan, cooking until they develop a golden, crispy exterior. Flip and repeat, creating a delightful crunch.

Step 6: Serve and Celebrate

Sprinkle with extra cheese, bacon bits, and fresh green onions. Serve piping hot alongside a dollop of cool sour cream or your favorite dipping sauce. Enjoy the explosion of comfort and flavor!

Pro Tips For Perfect Texture In Loaded Baked Potato Pierogi Recipe

• Customize Dough Consistency: Adjust the dough's texture by adding water sparingly, ensuring it remains smooth and pliable without becoming too sticky or dry.
• Prevent Pierogi Sticking: Dust your work surface and rolling pin with flour to keep the dough from clinging and tearing during preparation.
• Seal Filling Securely: Press pierogi edges firmly with a fork or pinch tightly to prevent filling from leaking during boiling or frying.
• Enhance Flavor Variations: Experiment with different cheese types like smoked gouda or swap bacon for crispy mushrooms to create unique taste profiles.
• Freeze for Later: Uncooked pierogi can be frozen on a baking sheet, then transferred to a freezer bag for convenient meal prep and quick future cooking.

Loaded Baked Potato Pierogi Recipe

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4.7 from 14 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Polish comfort meets American flair in Loaded Baked Potato Pierogi, blending creamy potato, crispy bacon, and melted cheese inside delicate dumplings. Hearty flavors invite you to savor a cross-cultural culinary journey that delights with each satisfying bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 ½ cups all-purpose flour
• 2 cups mashed potatoes
• 1 cup shredded cheddar cheese

Protein and Dairy:

• 1 large egg
• ½ cup sour cream
• ¼ cup unsalted butter, melted
• 4 slices bacon, cooked and crumbled

Seasonings and Herbs:

• ¼ teaspoon salt
• ½ teaspoon garlic powder
• ¼ cup green onions, finely chopped
• Salt and black pepper, to taste
• 2–3 tablespoons water (as needed)

Serving Garnishes:

• Sour cream
• Extra bacon
• Extra green onions
• Extra cheese
• Melted butter for frying

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Instructions

1. Craft the dough by combining flour and salt in a spacious mixing bowl. Incorporate the egg, sour cream, and melted butter, stirring until a cohesive mixture forms. Gently knead the dough on a flour-dusted surface for 5-7 minutes, achieving a smooth and pliable texture. Add water sparingly if the dough feels too dry. Wrap the dough in plastic and allow it to rest for half an hour, allowing the gluten to relax.
2. Create the filling by blending mashed potatoes with sharp cheddar cheese, crispy crumbled bacon, finely chopped green onions, garlic powder, salt, and pepper. Mix thoroughly until the ingredients meld into a creamy, well-integrated mixture.
3. Flatten the rested dough on a generously floured surface to approximately 1/8-inch thickness. Use a circular cutter to stamp out uniform dough rounds. Carefully place a dollop of potato filling in the center of each circle. Fold the dough over to create a crescent shape, pressing and crimping the edges securely to seal the pierogi completely.
4. Bring a large pot of salted water to a rolling boil. Carefully lower the pierogi into the water, cooking them in small batches. Watch for the pierogi to float to the surface, indicating they are fully cooked, which typically takes 3-4 minutes. Remove with a slotted spoon and drain thoroughly.
5. For an optional crispy finish, heat butter in a skillet over medium heat. Gently place the boiled pierogi into the pan, cooking until they develop a golden-brown, crisp exterior on both sides, approximately 2-3 minutes per side.
6. Plate the pierogi with an elegant garnish of additional shredded cheese, crisp bacon bits, and freshly chopped green onions. Serve immediately, accompanied by a dollop of cool sour cream or a complementary dipping sauce of your choice.

Notes

• Ensure the dough is well-rested to develop gluten and improve elasticity, making it easier to roll and shape without tearing.
• Use cold ingredients like chilled sour cream and butter to create a flakier, more tender pierogi dough that’s less likely to become tough.
• For a gluten-free version, swap wheat flour with a blend of gluten-free all-purpose flour and add xanthan gum to help bind the dough.
• Keep pierogi filling cold and firm by chilling it before assembling to prevent leaking and make sealing easier during preparation.
• Experiment with potato variations like sweet potatoes or add roasted garlic for a deeper flavor profile that elevates the classic loaded baked potato concept.
• Prevent pierogi from sticking by dusting work surfaces with flour and keeping assembled pierogi on a lightly floured baking sheet before cooking.
• Freeze uncooked pierogi on a baking sheet, then transfer to freezer bags for quick meals later, boiling directly from frozen with slight time adjustment.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Polish

Nutrition

• Serving Size: 4
• Calories: 390
• Sugar: 2 g
• Sodium: 550 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 60 mg