Description
Loaded Baked Potato Pierogi combines the creamy, cheesy comfort of a baked potato with the hearty texture of pierogi, delivering a satisfying, flavorful dish perfect as a main or side.
Ingredients
Units
Scale
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup cooked and crumbled bacon
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup sour cream (for dough)
- 1/4 cup butter, softened
- Extra sour cream, chopped green onions, and bacon for garnish
Instructions
- In a bowl, mix the mashed potatoes, cheddar cheese, sour cream, green onions, and bacon. Season with salt and pepper. Set aside.
- In another bowl, combine flour and salt. Add egg, sour cream, and softened butter. Mix until a dough forms. Knead until smooth, about 5 minutes.
- Roll the dough out on a floured surface to 1/8-inch thickness. Cut into 3-inch circles.
- Place about 1 tablespoon of the potato mixture in the center of each circle. Fold the dough over and pinch the edges to seal.
- Bring a large pot of salted water to a boil. Boil pierogi in batches for about 3-4 minutes or until they float. Remove with a slotted spoon.
- Optional: Sauté the boiled pierogi in butter until golden and crispy.
- Serve warm, garnished with extra sour cream, chopped green onions, and crumbled bacon.
Notes
- You can make the dough and filling ahead of time and refrigerate separately.
- Use leftover mashed potatoes for convenience.
- These pierogi freeze well before boiling.
Nutrition
- Serving Size: 4 pierogi
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg