Loaded Baked Potato Pierogi Recipe

This Loaded Baked Potato Pierogi recipe combines the creamy, cheesy goodness of loaded baked potatoes with the comforting doughy texture of pierogies. Filled with mashed potatoes, crispy bacon, cheddar cheese, and green onions, these pierogies are boiled until tender and then pan-fried until golden brown. They’re perfect for a comforting meal, party appetizer, or game-day snack—especially when served with sour cream for dipping!

Why You’ll Love This Recipe

• Comfort food perfection – A mash-up of pierogies and loaded baked potatoes.
• Crispy on the outside, creamy on the inside – Pan-fried dough with a rich, cheesy potato filling.
• Customizable – Add your favorite baked potato toppings like sour cream, chives, or extra cheese.
• Make-ahead friendly – Freeze extras for easy meals later.
• Perfect for any occasion – Great as an appetizer, side dish, or main course.

Ingredients

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

For the dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• ½ cup sour cream
• ¼ cup unsalted butter (melted)

For the filling:

• 2 cups mashed potatoes (cooled)
• 1 cup shredded cheddar cheese
• 4 slices bacon (cooked and crumbled)
• 2 green onions (chopped)
• Salt and black pepper (to taste)

For topping and serving:

• Extra crispy bacon (chopped)
• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• Melted butter (for pan-frying)

Directions

1. Make the dough:

• In a large bowl, whisk together flour and salt.
• Add the egg, sour cream, and melted butter, mixing until a dough forms.
• Knead the dough on a floured surface for 5–7 minutes until smooth.
• Wrap the dough in plastic wrap and let it rest for 30 minutes.

2. Prepare the filling:

• In a bowl, combine mashed potatoes, cheddar cheese, crumbled bacon, green onions, salt, and pepper.
• Stir until all ingredients are well mixed and creamy.

3. Assemble the pierogies:

• Roll out the dough on a floured surface to about ⅛-inch thickness.
• Use a round cutter (about 3 inches wide) to cut out circles.
• Place 1 tablespoon of filling in the center of each circle.
• Fold the dough over to form a half-moon shape and pinch the edges to seal tightly. Use a fork to crimp the edges if desired.

4. Cook the pierogies:

• Bring a large pot of salted water to a boil.
• Boil pierogies in batches for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon.

5. Pan-fry:

• Heat a bit of melted butter in a skillet over medium heat.
• Pan-fry the pierogies for 2–3 minutes on each side, or until golden and crispy.

6. Serve:

• Top with extra cheese, bacon bits, chopped green onions, and a dollop of sour cream. Serve hot.

Servings and Timing

• Servings: 24 pierogies
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes

Variations

• Loaded Sweet Potato Pierogies: Swap regular potatoes for mashed sweet potatoes and use gouda cheese.
• Spicy Pierogies: Add chopped jalapeños or a dash of hot sauce to the filling for extra heat.
• Vegetarian Version: Skip the bacon and add sautéed mushrooms or caramelized onions instead.
• Garlic Butter Pierogies: Toss cooked pierogies in garlic butter before serving for added flavor.
• Cheesy Ranch Pierogies: Add 1 tablespoon of ranch seasoning to the potato filling for a tangy twist.

Storage/Reheating

• Storage: Store cooked pierogies in an airtight container in the refrigerator for up to 3 days.
• Freezing: Place uncooked pierogies on a baking sheet and freeze until solid, then transfer to a freezer bag. Boil directly from frozen, adding 1–2 minutes to the cook time.
• Reheating: Pan-fry leftovers in butter or reheat in the oven at 350°F (175°C) for 10 minutes.

FAQs

Can I make the dough ahead of time?

Yes! You can make the dough up to 24 hours in advance and store it wrapped in the refrigerator. Let it come to room temperature before rolling.

Do I have to boil the pierogies before frying?

Yes, boiling ensures the dough cooks through and gives the pierogies their tender texture. Frying afterward adds a crispy finish.

Can I use store-bought dough?

Yes, pre-made pierogi or dumpling wrappers can be used for a quicker version.

What’s the best way to seal pierogies?

Pinch the edges firmly with your fingers or use a fork to crimp the edges and prevent filling from leaking.

Can I bake pierogies instead of frying them?

Yes, brush them with butter and bake at 375°F (190°C) for 20–25 minutes until golden brown.

How do I prevent pierogies from sticking together?

After boiling, place the pierogies on a parchment-lined tray or toss them lightly with oil to prevent sticking.

What type of potatoes work best?

Russet or Yukon Gold potatoes work best for a creamy, fluffy filling.

Can I make gluten-free pierogies?

Yes, use a gluten-free flour blend in place of regular flour, though the texture may vary slightly.

How do I know when the pierogies are done boiling?

They’re ready when they float to the surface of the water.

Can I reheat pierogies in the microwave?

Yes, but pan-frying gives them a better texture. If using the microwave, cover with a damp paper towel to prevent drying out.

Conclusion

These Loaded Baked Potato Pierogies are the perfect combination of crispy, creamy, cheesy, and savory goodness. Whether you’re serving them as an appetizer, side dish, or main course, they’re guaranteed to be a hit. Packed with classic baked potato flavors and wrapped in a tender homemade dough, these pierogies are the ultimate comfort food for any occasion!

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