Loaded Baked Potato Pierogi Skillet

• 12 pierogi (potato and cheese filled)
• 2 tablespoons butter
• 4 slices bacon, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 green onions, chopped
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a large skillet, melt butter over medium heat.
2. 2 Add pierogi and cook until golden brown on both sides, about 8 minutes.
3. 3 Remove pierogi and set aside.
4. 4 In the same skillet, cook bacon until crispy.
5. 5 Return pierogi to skillet with bacon.
6. 6 Sprinkle with cheddar cheese and cover until melted, about 2 minutes.
7. 7 Dollop with sour cream and sprinkle with green onions.
8. 8 Season with salt and pepper to taste before serving.

Equipment

• Large skillet
• Spatula

Variations

• Add sautéed mushrooms or diced tomatoes for extra texture and flavor.
• Use jack or pepper jack cheese for a spicier kick.

Substitutions

• If you don't have pierogi, use potato dumplings or gnocchi.
• Substitute Greek yogurt for sour cream for a lighter option.

Pairings

• Serve with a crisp lager or an apple cider.
• A side of garlic bread complements this hearty skillet dish.

Nutrition

Tips

• For extra flavor, sauté diced garlic in the butter before adding the pierogi.
• If you prefer, swap out the bacon for diced ham or turkey bacon for a lighter option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: This dish does not freeze well due to the texture of the pierogi and cheese.

Serving Suggestions

• Serve with a side of coleslaw or a simple green salad.
• Pair with a tangy pickle on the side for a refreshing contrast.

FAQ