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Pierogi Nachos Recipe

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Pierogi Nachos transform crispy potato-and-cheese pierogi into a shareable comfort-food platter topped with melted cheddar, smoky bacon, green onions, and sour cream. They make a fun appetizer, game-day snack, or casual meal that’s ready in about 30 minutes.

Ingredients

  • Frozen potato-and-cheese pierogi
  • Olive oil or butter
  • Shredded cheddar cheese
  • Cooked bacon, crumbled
  • Green onions, sliced
  • Sour cream
  • Yellow onion, optional
  • Garlic powder
  • Black pepper
  • Fresh parsley, optional

Instructions

  1. Prepare the frozen pierogi according to the package instructions until tender, then drain them well.
  2. Heat the olive oil or butter in a large skillet over medium heat.
  3. Add the cooked pierogi in a single layer and cook on both sides until crisp and golden. Work in batches if necessary to avoid overcrowding the skillet.
  4. If using yellow onion, sauté thinly sliced onion separately until soft and golden.
  5. Arrange the crispy pierogi in a large oven-safe skillet or baking dish, slightly overlapping them like tortilla chips.
  6. Season the pierogi lightly with garlic powder and black pepper.
  7. Scatter the shredded cheddar evenly over the pierogi, followed by the cooked bacon and sautéed onion if using.
  8. Place the dish under the broiler briefly and watch carefully until the cheese is melted and bubbling.
  9. Remove from the oven and immediately sprinkle with sliced green onions and fresh parsley if desired.
  10. Finish with small spoonfuls of sour cream or serve the sour cream on the side for dipping.

Notes

  • Drain the cooked pierogi thoroughly before crisping to help them develop golden edges.
  • Avoid overcrowding the skillet when crisping the pierogi. Cook them in batches if necessary.
  • For Loaded Pierogi Nachos, add extra cheddar, bacon, green onions, sour cream, and caramelized onions.
  • For Buffalo Chicken Pierogi Nachos, add fully cooked shredded chicken tossed with buffalo-style sauce before melting the cheese.
  • For a meatless variation, omit the bacon and add caramelized onions, sautéed mushrooms, or diced bell peppers.
  • For extra cheese, combine cheddar with mozzarella or Monterey Jack.
  • For a spicy variation, add sliced jalapeños before melting the cheese and crushed red pepper after cooking.
  • Serve immediately for the crispiest texture.
  • Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days, keeping sour cream separate when possible.
  • Reheat at 375°F (190°C) or in a skillet until thoroughly heated and crisp, then add fresh sour cream after reheating.

Nutrition

Find it online: https://thefamilycooking.com/pierogi-nachos-recipe/