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Herbaceous Cheddar Potato Pierogi with Smoky Bacon Crumbles

Name: Herbaceous Cheddar Potato Pierogi with Smoky Bacon Crumbles
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1/2 cup of butter; 1 head of garlic; 1/2 teaspoon ground black pepper; 1 clove garlic, minced; 2 medium russet potatoes (peeled and quartered); 1 teaspoon salt; 1 stick (amount) salted butter; 1 package store-bought pierogi shells; 1 cup shredded sharp cheddar cheese; 8 ounces thick cut bacon; 1 tablespoon fresh rosemary, finely chopped; shredded cheddar cheese and plain yogurt

Imagine soft, savory store-bought pierogi stuffed with our homemade roasted garlic mashed potatoes and sharp cheddar cheese, garnished with fresh rosemary-infused brown butter and crunchy bacon crumbles. An exciting and flavorful dish that's sure to bring a touch of Eastern European comfort to your ...

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1 hr 10 min

TOTAL TIME

550

CALORIES

$1.37

PER SERVING

Herbaceous Cheddar Potato Pierogi with Smoky Bacon Crumbles

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Ingredients

POTATO FILLING

8 SERVINGS

1/2 cup butter

1 head garlic

1/2 tsp ground black pepper

2 medium russet potatoes

peeled and quartered

1 tsp salt

1 cup shredded sharp cheddar cheese

PIEROGI

1 pkg pierogi shells

BACON AND BUTTER SAUCE

1 clove garlic

minced

1 stick salted butter

8 oz thick cut bacon

1 tbsp fresh rosemary

finely chopped

GARNISH

multiple ingredients

shredded cheddar cheese and plain yogurt

Directions

POTATO FILLING

30 min

PREP TIME

40 min

COOK TIME

1 hr 10 min

TOTAL TIME

Preheat the oven to 400 degrees Fahrenheit. Cut top off garlic head, revealing cloves. Place on baking sheet and drizzle with olive oil. Roast for 30 minutes, until cloves are soft and caramelized. Remove from oven and let cool.

Boil the quartered russet potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return to pot.

Add butter, salt, and black pepper and mash until smooth. Squeeze roasted garlic from its skins into the potatoes. Stir in cheddar cheese and mix well.

PIEROGI

Stuff each store-bought pierogi shell with the potato filling and seal as per packet instructions.

BACON AND BUTTER SAUCE

Cook the bacon in a large skillet over medium heat until crispy. Remove and crumble.

Remove excess grease from skillet, add the butter, minced garlic and rosemary. Continue cooking over medium-high heat until butter is browned.

PIEROGI

Transfer pierogi to skillet and toss gently in butter sauce. Heat until pierogi are warmed through.

PLATING

Spoon the butter sauce over the pierogi. Sprinkle with shredded cheddar and bacon crumbles. Add a dollop of yogurt before serving if desired.