Heavenly Loaded Baked Potato Pierogi Recipe: A Cozy Twist

Comfort meets creativity in this delightful loaded baked potato pierogi that combines two beloved culinary traditions.

Polish dumplings take on an irresistible American twist with crispy bacon and melted cheese.

Creamy potato filling nestled inside delicate dough pockets promises a satisfying meal that warms every corner of your heart.

Sharp cheddar and green onions add a burst of flavor to these hand-crafted pierogi.

Each bite delivers a perfect balance of rustic charm and indulgent ingredients.

Crisp edges and soft centers make these pierogi an instant crowd-pleaser.

Prepare to fall in love with this ultimate comfort food that bridges cultural flavors and brings pure deliciousness to your table.

Ideas To Mix Up Loaded Baked Potato Pierogi Recipe

• Dough Perfection: Avoid overworking the dough to keep pierogi tender. Rest the dough at room temperature to relax gluten and make rolling easier.
• Freezer-Friendly Hack: Uncooked pierogi can be frozen on a baking sheet, then transferred to freezer bags for quick future meals. Boil directly from frozen, adding 1-2 extra minutes to cooking time.
• Dietary Swap Options: Create vegetarian versions by replacing bacon with sautéed mushrooms or caramelized onions. Gluten-free friends can use alternative flour blends like chickpea or rice flour.
• Flavor Adventure: Experiment with different cheese combinations like smoked gouda, blue cheese, or pepper jack to elevate the classic filling. Add jalapeños for a spicy kick or fresh herbs for extra depth.
• Make-Ahead Magic: Prepare pierogi filling and dough a day ahead, storing separately in the refrigerator. This helps develop richer flavors and makes assembly faster on cooking day.

Ways To Serve Loaded Baked Potato Pierogi Recipe Comfort-Style

• Creamy Comfort Companion: Serve alongside a dollop of cool sour cream to balance the rich, warm pierogi flavors.
• Loaded Bacon Bliss: Sprinkle extra crispy bacon bits and shredded cheddar cheese on top for an indulgent, classic loaded potato experience.
• Fresh Herb Finish: Garnish with finely chopped green onions or chives to add a bright, zesty freshness that cuts through the heaviness of the dish.
• Dipping Delight: Pair with ranch dressing, garlic aioli, or a homemade herb-infused sour cream sauce for an extra layer of tangy excitement.

Storage Tips For Loaded Baked Potato Pierogi Recipe

• Quick Batch Prep: Cook a double batch of pierogi and freeze unboiled ones on a baking sheet. Transfer frozen pierogi to freezer bags for quick future meals, lasting up to 3 months.
• Refrigeration Strategy: Store cooked pierogi in airtight containers, keeping them fresh for 3-4 days. Separate layers with parchment paper to prevent sticking and maintain texture.
• Smart Reheating Technique: Warm refrigerated pierogi in a skillet with a touch of butter for crispy edges. Alternatively, steam gently to retain moisture and prevent drying out.
• Lunch Box Winner: Pack cooled pierogi in meal prep containers with small sour cream dipping sauce compartment. These make excellent next-day lunch options that taste delicious at room temperature or quickly reheated.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 400 kcal

Servings: 5

Everything Needed For Loaded Baked Potato Pierogi Recipe

• All-Purpose Flour: Provides the sturdy base for creating tender pierogi wrappers, choose unbleached flour for best texture.
• Salt: Enhances flavor and helps strengthen the dough's structure.
• Egg: Binds ingredients together and adds richness to the dough.
• Sour Cream: Creates a soft, pliable dough with a subtle tangy flavor.
• Melted Butter: Adds richness and helps create a smooth, tender dough texture.
• Water: Helps adjust dough consistency if needed.

• Mashed Potatoes: Serves as the creamy, comforting base of the pierogi filling.
• Cheddar Cheese: Provides sharp, melty flavor and adds creamy texture.
• Crumbled Bacon: Delivers smoky, savory crunch to the filling.
• Green Onions: Brings fresh, mild onion flavor and bright color.
• Garlic Powder: Adds deep, aromatic background flavor.
• Salt, Pepper: Crucial for seasoning and balancing the filling's taste.

• Butter: Creates golden, crispy exterior when pan-frying pierogi.
• Extra Cheese: Provides additional melty topping.
• Bacon Bits: Adds extra crunch and flavor.
• Sour Cream: Offers cool, creamy contrast to the hot pierogi.

Cooking Gear For Loaded Baked Potato Pierogi Recipe

• Large mixing bowl: Perfect for combining dough ingredients and creating smooth mixture.
• Rolling pin: Essential for rolling out dough to precise thickness.
• Round cutter (3 inches): Helps create uniform pierogi circles.
• Fork: Useful for sealing pierogi edges tightly.
• Large pot: Needed for boiling pierogi until they float.
• Skillet: Great for optional pan-frying to achieve golden crispy exterior.
• Cutting board: Provides surface for kneading and rolling dough.
• Measuring spoons and cups: Ensures accurate ingredient measurements.

How To Make Loaded Baked Potato Pierogi Recipe

• Craft the Dough

Combine flour and salt in a mixing bowl. Introduce egg, sour cream, and melted butter, stirring until the mixture begins forming a cohesive texture. Knead the dough on a flour-dusted surface until smooth and springy, incorporating tiny amounts of water if necessary. Wrap the dough and let it rest.

• Whip Up the Filling

Blend mashed potatoes with sharp cheddar, crispy bacon crumbles, chopped green onions, garlic powder, salt, and pepper. Mix until the filling reaches a creamy, uniform consistency.

• Shape Your Pierogi

Roll out the dough to a thin layer on a floured workspace. Cut circular shapes using a round cutter. Drop a dollop of filling in the center of each circle. Fold the dough into a half-moon shape, pressing edges firmly to seal the delicious package.

• Boil and Transform

Drop pierogi into salted boiling water. Cook until they float to the surface, indicating they’re perfectly done. Drain thoroughly.

• Create Crispy Perfection

Melt butter in a skillet over medium heat. Sizzle the boiled pierogi until they develop a golden, crunchy exterior on both sides.

• Serve and Enjoy

Top with extra cheese, bacon bits, and green onions. Accompany with a side of tangy sour cream for dipping.

Hearty Loaded Baked Potato Pierogi Recipe

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4.9 from 40 reviews

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

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Description

Polish-inspired loaded baked potato pierogi bring comfort and flavor to your dinner table. Crispy edges, creamy potato filling, and bacon crumbles create a delightful culinary experience you’ll crave again and again.

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Ingredients

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• 2 ½ cups (590 ml) all-purpose flour
• 2 cups (450 g) mashed potatoes
• 1 cup (100 g) shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 1 large egg
• ½ cup (120 ml) sour cream
• ¼ cup (60 ml) unsalted butter, melted
• ¼ tsp salt
• ½ tsp garlic powder
• ¼ cup (15 g) green onions, finely chopped
• Salt and black pepper, to taste
• 2–3 tbsps (30–45 ml) water (as needed)
• Sour cream (for serving)
• Extra bacon (for serving)
• Extra green onions (for serving)
• Extra cheese (for serving)
• Melted butter for frying

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Instructions

1. Dough Preparation: Merge flour and salt in a large mixing bowl. Blend egg, sour cream, and melted butter into the dry ingredients until a unified dough forms. Knead the mixture on a flour-covered surface for 5-7 minutes, developing a silky, elastic consistency. Adjust with minimal water if needed. Encase the dough in plastic wrap and let it rest for 30 minutes to relax the gluten structure.
2. Filling Creation: Combine mashed potatoes with cheddar cheese, crumbled bacon, green onions, garlic powder, salt, and pepper. Thoroughly integrate ingredients until achieving a smooth, homogeneous filling with balanced flavors and textures.
3. Assembly and Shaping: Roll the rested dough to 1/8-inch thickness on a flour-dusted surface. Cut uniform circular shapes using a pastry cutter. Center a precise portion of potato filling on each dough round. Fold and seal edges meticulously, creating crescent-shaped pierogi with secure, crimped borders.
4. Cooking Process: Submerge pierogi in a generously salted, rapidly boiling water bath. Cook in modest quantities, monitoring until they buoyantly surface, signaling complete cooking (approximately 3-4 minutes). Extract with a perforated spoon and drain completely.
5. Optional Crisping: Melt butter in a skillet over medium heat. Sauté boiled pierogi until achieving a rich, golden-brown exterior on both surfaces, roughly 2-3 minutes per side for enhanced texture and flavor.
6. Serving Presentation: Arrange pierogi on serving plates. Garnish with additional shredded cheese, crispy bacon fragments, and freshly chopped green onions. Accompany with a dollop of sour cream or preferred complementary sauce, ensuring a visually appealing and flavorful experience.

Notes

• Dough Consistency Check: Ensure the dough is neither too dry nor too sticky by adding water or flour incrementally during kneading.
• Seal Pierogi Carefully: Use a fork to crimp edges tightly, preventing filling from leaking during boiling.
• Batch Cooking Strategy: Avoid overcrowding the pot when boiling pierogi to maintain water temperature and prevent sticking.
• Crispy Variation Option: Pan-frying after boiling adds a delightful golden crunch and enhances overall flavor profile.

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

Nutrition

• Serving Size: 5
• Calories: 400
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 70 mg