Why You’ll Love This Recipe

Loaded Baked Potato Pierogi combine the comfort of creamy mashed potatoes, sharp cheddar cheese, smoky bacon, and tangy sour cream—all wrapped in tender homemade dough. This fusion of pierogi and loaded baked potatoes makes for a savory, indulgent dish perfect as a main course, side, or party snack.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

for the dough
all-purpose flour
eggs
sour cream
butter
salt

for the filling
russet potatoes
cheddar cheese (shredded)
cooked bacon (crumbled)
sour cream
chives (chopped)
salt and pepper

for topping (optional)
sour cream
extra crumbled bacon
extra chives
melted butter

directions

Prepare the dough by mixing flour and salt in a large bowl.

In a separate bowl, whisk together eggs, sour cream, and melted butter.

Combine wet and dry ingredients, kneading until a soft dough forms. Cover and rest for 30 minutes.

Peel and boil potatoes until fork-tender, then mash until smooth.

Stir in cheddar, bacon, sour cream, chives, salt, and pepper to make the filling.

Roll out the dough on a floured surface and cut into 3-inch circles.

Place a spoonful of filling in the center of each circle, fold in half, and seal edges firmly.

Bring a large pot of salted water to a boil and cook pierogi in batches until they float (about 3–4 minutes). Remove and drain.

Optional: Pan-fry cooked pierogi in butter until golden and crisp.

Serve with sour cream, bacon bits, and chives.

Servings and timing

This recipe yields about 30 pierogi.
Preparation time: 45 minutes
Cooking time: 30 minutes
Total time: 1 hour 15 minutes

Variations

Use scallions instead of chives for a sharper onion bite.
Substitute Greek yogurt for sour cream in the filling.
Add caramelized onions for extra depth of flavor.
Make them vegetarian by omitting bacon and adding smoked paprika.

storage/reheating

Store cooked pierogi in an airtight container in the fridge for up to 4 days.
Freeze uncooked pierogi in a single layer, then transfer to a bag for up to 2 months.
Reheat by boiling, steaming, or pan-frying from thawed or frozen state.

FAQs

Can I use store-bought dough?

Yes, but homemade dough offers better texture and flavor.

Do I have to boil before frying?

Boiling first ensures the dough cooks through properly.

Can I bake instead of fry?

Yes, brush with butter and bake at 375°F until golden.

Can I use instant potatoes?

For best texture, real mashed potatoes are recommended.

Are these pierogi freezer-friendly?

Yes, freeze them uncooked and boil straight from frozen.

Can I make the dough in advance?

Yes, dough can be refrigerated for up to 24 hours.

Is it okay to skip the cheese?

Yes, though cheese adds to the classic “loaded” flavor.

Can I use different types of cheese?

Absolutely—try gouda, Monterey Jack, or even blue cheese.

How do I prevent the pierogi from bursting?

Seal edges well and avoid overfilling.

Are these suitable for kids?

Yes, the cheesy filling and mild flavors are kid-friendly.

Conclusion

Loaded Baked Potato Pierogi are a delicious blend of two comfort food classics that deliver creamy, cheesy, and savory goodness in every bite. Ideal for meal prep, parties, or just satisfying a hearty craving, these pierogi will quickly become a go-to favorite in your kitchen.