Blackstone Loaded Potato Pierogies
Blackstone Loaded Potato Pierogies is a cheesy bacon loaded pierogi recipe for your griddle for dinner, an appetizer, or game day snack!
I made them as part of my Bengal’s Game Day Snack Series where I make one snack for Cincinnati and one for their rivals… and these were from when they played the Steelers.
How to make Blackstone Loaded Potato Pierogies
Preheat your Blackstone or flat top griddle to medium low.
Use kitchen scissors to cut the bacon into bite size pieces right onto the griddle.
Cook 6 to 8 minutes, mixing a few times.
Once bacon is cooked to your liking, scoot it to the edge of your griddle and scrape some of the bacon grease into the grease trap.
Place the pierogies on the griddle in a single layer, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
Cook the pierogies 3 to 4 minutes total, flip them over halfway through, and add more water, and cover again (if using the foil pan use caution as it will be hot).
Then set the pan or melting dome aside.
Cook the pierogies 3 to 4 more minutes without the melting dome, flipping a few times.
Sprinkle some shredded cheese and the bacon over top, and remove them once the cheese is melted.
Serve Blackstone Loaded Potato Pierogies with sour cream for dipping 🙂
I actually mixed my sour cream with a little milk to thin it out and some Blackstone Parmesan Ranch seasoning.
If you like Blackstone Loaded Potato Pierogies, you might also like these recipes…
Blackstone Chorizo Breakfast Pierogies
Blackstone BBQ Chicken Nachos
And Blackstone Ham Potatoes and Green Beans
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Blackstone Loaded Potato Pierogies
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 5 slices bacon
- 1 (16-ounce) package frozen potato pierogies thawed
- 1 1/2 cups shredded cheese of choice
- sour cream for dipping (Optional: I mixed mine with a little milk and Blackstone Parmesan Ranch seasoning blend)
Instructions
- Preheat your griddle to medium low. Use kitchen scissors to cut the bacon into bite size pieces right onto the griddle. Cook 6 to 8 minutes, mixing a few times.
- Once bacon is cooked to your liking, scoot it to edge of griddle and scrape some of the bacon grease into the grease trap. Place the pierogies on the griddle in a single layer, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
- Cook 3 to 4 minutes total, flip them over halfway through, add more water, and cover again (if using the foil pan use caution as it will be hot). Set the pan or melting dome aside.
- Cook the pierogies 3 to 4 more minutes without the melting dome, flipping a few times.
- Sprinkle cheese and bacon over top, remove once cheese is melted. Serve with sour cream for dipping.
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