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Loaded Baked Potato Pierogi Recipe

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These Loaded Baked Potato Pierogi are stuffed with creamy mashed potatoes, crispy bacon, cheddar cheese, and green onions—just like your favorite loaded baked potato! Pan-fried until golden, they’re perfect for a cozy dinner, snack, or game-day appetizer.

Ingredients

Scale

For the Dough:

  • 2 ½ cups all-purpose flour
  • 1 large egg
  • ½ cup sour cream
  • ¼ cup unsalted butter, melted
  • ¼ teaspoon salt
  • 2–3 tablespoons water (as needed)

For the Filling:

  • 2 cups mashed potatoes (leftovers work great!)
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • ¼ cup green onions, finely chopped
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste

For Serving:

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

Instructions

  1. Make the Dough:

    • In a large bowl, mix flour and salt.
    • Add the egg, sour cream, and melted butter. Stir until the dough starts to come together.
    • Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, adding water a tablespoon at a time if needed.
    • Wrap 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, garlic powder, salt, and pepper. Mix until smooth and creamy.

  3. Shape the Pierogi:

    • Roll out the dough to about ⅛-inch thickness on a floured surface.
    • 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 together tightly (you can use a fork to seal them).

  4. Cook the Pierogi:

    • Bring a large pot of salted water to a boil.
    • Boil the pierogi in batches until they float to the top, about 3-4 minutes. Remove and drain well.

  5. Pan-Fry (Optional):

    • In a skillet, melt butter over medium heat.
    • Pan-fry the boiled pierogi until golden and crispy on both sides, about 2-3 minutes per side.

  6. Serve:

    • Garnish with extra cheese, bacon bits, and green onions.
    • Serve hot with sour cream or your favorite dipping sauce.

Notes

  • Use leftover mashed potatoes to save time.
  • Make it vegetarian by omitting the bacon and adding extra cheese or sautéed mushrooms.
  • Freeze uncooked pierogi in a single layer on a baking sheet, then transfer to a bag for up to 2 months.

Find it online: https://ukfinda.com/loaded-baked-potato-pierogi-recipe/