The classic Potato Pierogi recipe but EXTRA! These loaded baked potato Pierogi are stuffed with bacon, chives, sour cream and cheddar cheese making them the BEST Pierogi ever.

Loaded Baked Potato Pierogi on a blue and white plate.

There’s a chill in the air and that only means that we can now hide our comfort eating with big, cozy sweaters and baggy sweatpants. It’s my favorite time of year.

And the exact time of year when we start rolling out the pierogi dough to stuff with all our favorite things. This week, it’s Loaded Baked Potato Pierogies.

You heard it….we took everything we love about a loaded baked potato and stuffed it into my homemade pierogi dough for a meal that’s worthy of a long winter’s nap.

Baked Potato Pierogi in a white serving dish.

Baked Potato Pierogi

Pierogi are filled dumplings of central and eastern European descent made with unleavened dough then filled with either a savory or sweet stuffing before being boiled or pan fried. 

This Easy Loaded Baked Potato Pierogi recipe is made in two parts to simplify the process even more. Both steps can be made in advance.

We created this recipe by dressing up our favorite Potato and Cheese Pierogi recipe with more flavor….and extra bacon.

How To Make Pierogi

When my grandfather started boiling potatoes and working on the dough….and you were in the house you absolutely had to help BECAUSE….when he started making pierogies he was going to make hundreds of them. Not just a dozen or so…he was making enough to feed the entire polish army.

 So, I had lots of practice of the years but funny thing, I still had to ask my mom for the recipe. I guess I was just part of the assembly line and not the actual cooking. She wasn’t much help because she said potatoes, cottage cheese, onions and for the dough….flour, egg, milk.

Not really any measuring. Just kind of winging it. And they BOTH used to just make the dough on the kitchen counter in a “flour” bowl. Just making a well in the middle and whipping up their dough right there. On the counter. Measuring the milk in a tall glass with egg whisked in. The insanity.

You can use any type of cheese you like but we fill our pierogi with a potato and cottage cheese filling much like vareniki fillings. 

So, for all of you…so you TOO can make Loaded Potato Pierogi I created an actual recipe. With measurements and cooking times and {gasp} a stand mixer to make things super simple.

potato pierogi with a bite taken out of it.

How To Cook Pierogi

To cook your Homemade Potato Pierogi, you have a few options. We like to pop out pierogi into a pot of salted boiling water and cook them until they float to the top. When they float, they’re done.

Or you can simply pan fry your potato piergies in a skillet with caramelized onions and lots of butter. The onion butter is a great sauce for your pierogi!

OR you can do both….boil then pan fry for pierogi heaven on a plate.

How to Cook Frozen Pierogi

No need to thaw your frozen potato pierogi….simply cook them in a skillet with a bit of water until soft, then add butter and pan fry until lightly brown on the outside and warmed through on the inside.

looking down on a plate of potato pierogi on a teal and white plate.

Pro Tips

  • Be sure you don’t overwork your dough. The gluten in the flour tends to get tough when it’s over rolled, over kneaded, over handled. When it starts to look shaggy in the mixer bowl and pulls away from the sides….stop and let it rest for a good hour before rolling out.
  • Cook those onions until they’re good and caramelized. That adds so much needed flavor that will be missed if you don’t let them get golden brown. It’s what I love most about this recipe.
  • Don’t think the cottage cheese is weird….it’s not and adds some great texture to the filling. If you can find large curd cottage cheese do buy it and use it, the small curd tends to disappear into the filling a bit.
  • Don’t overfill…just don’t…because those buggers will bust open like a pair of skinny jeans on Thanksgiving while they’re boiling. And that’s not good eats. I know it’s tempting to go big or go home but keep things light in there and you will be rewarded.
  • Don’t over boil….once your pierogi float to the top, scoop them out. You can eat them as is or save for later, then fry up in some butter with onions for a truly amazing experience.
plate with loaded pierogi with a fork.

What To Serve With Them

We love to serve our Loaded Potato Pierogi with sour cream, extra bacon crumbles, shredded cheese and chopped green onions.

If you want to add a side dish, this Kielbasa is fabulous with them as is my favorite fried cabbage.

Sometimes we like to have a big Polish buffet and serve them with a pile of stuffed cabbage rolls and a bowl filled with Haluski!


potato pierogi with a bite taken out of it.

Get the Recipe: Loaded Baked Potato Pierogi

Easy Potato Pierogi recipe loaded with bacon, green onions and cheddar cheese! The BEST Pierogi you'll ever sink your teeth into.
4.50 from 2 votes


For the dough:

  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup whole milk
  • 2 eggs lightly beaten
  • 1/4 cup sour cream

For the filling:

  • 5 large russet potatoes peeled and quartered
  • 1 teaspoon kosher salt
  • 3 tablespoons butter
  • 3 large vidalia onions diced
  • 1 1/2 cups large curd cottage cheese
  • 1/2 lb cooked bacon
  • 8 ounce cream cheese room temperature
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped green onions


  • skillet


  • In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.
  • Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream.
  • Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.
  • Cover the dough with plastic wrap and allow to rest for 1 hour.
  • Add the potatoes to a pot and fill with water to just cover the potatoes. Stir in the salt and bring the potatoes to a boil.
  • Turn the heat to low and continue cooking the potatoes until fork tender, approximately 20 minutes.
  • While the potatoes are cooking, melt the butter in a large skillet over medium heat.
  • Add the onions to the pan. Cook until caramelized and golden brown, approximately 20 minutes.
  • Drain the potatoes and transfer to a large bowl.
  • Add the onions, cottage cheese and cream cheese to the potatoes. Mash using a potato masher until well blended.
  • Fold in the bacon, cheddar cheese and green onions.
  • Season with salt and pepper, to taste.
  • On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter. Place on a baking sheet, and cover with plastic wrap.
  • Using your hands, lightly flatten the dough disk to stretch it out a bit.
  • Place approximately 1 1/2 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together.
  • Return to baking sheet and cover.
  • Repeat with remaining dough and filling.
  • Bring a large pot of salted water to a boil. Add 4 dumplings. Cook, stirring gently to avoid sticking to the bottom of the pot, until dumplings rise to the surface, about 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, and pat dry. Transfer to a serving platter, and cover with foil to keep warm.
  • Repeat with remaining pierogies.
  • Serve with melted butter, caramelized onions and sour cream, if desired. Garnish with bacon, cheddar cheese and green onions.


Leftover pierogi can be frozen in a single layer until firm on a baking sheet and then transferred to a freezer safe container or bag.
Freeze for up to 6 months.
Calories: 771kcal, Carbohydrates: 86g, Protein: 26g, Fat: 36g, Saturated Fat: 17g, Cholesterol: 130mg, Sodium: 1182mg, Potassium: 1003mg, Fiber: 5g, Sugar: 11g, Vitamin A: 935IU, Vitamin C: 15mg, Calcium: 270mg, Iron: 5mg