Deconstructed Jalapeno Popper Pierogies

Deconstructed Jalapeno Popper Pierogies

Ingredients

  • 1 box Loaded Baked Potato
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons butter
  • 1 jalapeño, seeded and diced
  • 3 tablespoons red onion, diced
  • 1 (8-ounce) block cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 3 green onions, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 jalapeño, seeded and diced
  • 3 slices bacon, cooked crisp and crumbled

Directions

  • Preheat oven to 400 degrees. Spray a half sheet tray lightly with nonstick spray.
  • Add frozen pierogies to the tray, and drizzle with 1 tablespoon olive oil, salt and pepper. Toss all together. Bake for 18 to 20 minutes until golden brown and puffed, turning halfway through baking time.
  • Toss breadcrumbs and remaining olive oil together on a prepared sheet tray. Toast for 2 minutes until golden brown. Remove and cool.
  • Melt butter in a medium skillet over medium-high heat. Add the jalapeño and onion and sauté until tender, about 3 minutes. Season with salt and pepper.
  • Remove sautéed jalapeño and onion to a bowl. Stir in the softened cream cheese and cheddar until well mixed. Season with salt and pepper.
  • Place the baked pierogies on a platter. Add a dollop of the cream cheese mixture to the top of each, sprinkle with the toasted breadcrumbs, green onions, chopped bacon and thinly sliced and diced jalapeños.

Deconstructed Jalapeno Popper Pierogies

Deconstructed Jalapeno Popper Pierogies
  • Total Time (min) 35
  • Prep Time (min) 15
  • Ingredients 13
  • Servings 6

Ingredients

  • 1 box Loaded Baked Potato
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons butter
  • 1 jalapeño, seeded and diced
  • 3 tablespoons red onion, diced
  • 1 (8-ounce) block cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 3 green onions, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 jalapeño, seeded and diced
  • 3 slices bacon, cooked crisp and crumbled

Directions

  • Preheat oven to 400 degrees. Spray a half sheet tray lightly with nonstick spray.
  • Add frozen pierogies to the tray, and drizzle with 1 tablespoon olive oil, salt and pepper. Toss all together. Bake for 18 to 20 minutes until golden brown and puffed, turning halfway through baking time.
  • Toss breadcrumbs and remaining olive oil together on a prepared sheet tray. Toast for 2 minutes until golden brown. Remove and cool.
  • Melt butter in a medium skillet over medium-high heat. Add the jalapeño and onion and sauté until tender, about 3 minutes. Season with salt and pepper.
  • Remove sautéed jalapeño and onion to a bowl. Stir in the softened cream cheese and cheddar until well mixed. Season with salt and pepper.
  • Place the baked pierogies on a platter. Add a dollop of the cream cheese mixture to the top of each, sprinkle with the toasted breadcrumbs, green onions, chopped bacon and thinly sliced and diced jalapeños.