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!
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.