Loaded Baked Potato Pierogi
Savor the delightful comfort of Loaded Baked Potato Pierogi, where creamy mashed potatoes meet the indulgence of cheddar cheese, crispy bacon, and fresh chives—all wrapped in tender dough. This recipe transforms a classic dish into a mouthwatering experience that’s perfect for family dinners or gatherings with friends. With easy preparation and a burst of flavors in every bite, these pierogi will surely become a go-to favorite in your kitchen!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings (16 pierogi) 1x
- Category: Main
- Method: Boiling
- Cuisine: Eastern European
Ingredients
Scale
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup water
- 2 large Russet potatoes
- 1 cup shredded sharp cheddar cheese
- 4 strips cooked bacon, crumbled
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
- Sour cream for serving
Instructions
- Prepare the Dough: In a bowl, mix flour and a pinch of salt. Create a well, add the egg and water gradually, knead until smooth, and let it rest covered for 30 minutes.
- Cook Potatoes: Boil peeled and chopped potatoes in salted water for 15-20 minutes until fork-tender. Drain and mash.
- Make Filling: In a bowl, combine mashed potatoes, cheddar cheese, crumbled bacon, chives, salt, and pepper. Mix well and set aside.
- Roll Dough: On a floured surface, roll out the dough to 1/8-inch thickness. Cut into circles using a glass or cutter.
- Fill Pierogi: Place about one tablespoon of filling on each circle. Fold over and pinch edges tightly to seal.
- Cook Pierogi: Boil salted water in a large pot; drop pierogi in batches, cooking until they float (about 3-5 minutes). Remove with a slotted spoon.
Nutrition
- Serving Size: 4 pierogi (180g)
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg