Fully Loaded Potato – Holy Perogy

Great as the star of the meal, side or snack, these perogies are crazy amazing and the perfect comfort food! Packed full of deliciousness, these little pockets of yum will make any meal better.

Where TO BUY

FIND A STORE

WHEAT FLOUR (wheat flour, amylase, niacin, iron, riboflavin, thiamine mononitrate, folic acid, ascorbic acid), POTATOES, WATER, CHEDDAR CHEESE (unpasteurized milk, cultured unpasteurized milk, salt, annatto [color], microbial enzyme), SMOKED BACON (pork, water, sea salt, maple syrup, sodium phosphate, cultured celery powder, dextrose, sodium erythorbate [preservative], brown sugar, smoke), ONIONS, CANOLA OIL, SALT, BUTTER (pasteurized cream [milk]), SOUR CREAM (pasteurized cream, skim milk powder, guar gum, carrageenan, locust bean gum, bacterial culture, microbial enzyme), SPICES.

Contains: • wheat • milk

LET’S GET COOKING!

Cook from frozen. ensure internal temperature reaches 165°F. do not overcook. cooking times may vary depending on the appliances used.

Boil

Fill a large pot with 3 quarts of water, add 1 teaspoon of salt and bring to boli. Add 1 pack of perogies and stir occasionally to keep from sticking to the bottom of the pot. Once perogies float to the top, cntinue cooking for 3-5 minutes or until desired tenderness. Remove from pot with a slotted spoon. Toss with 1 teaspoon of oil or butter.

Pan fry

Pre boil perogies before pan frying (see boiling directions). Preheat pan on medium-high. Place boiled perogies in the pan. Fry to a golden color on both sides.

Deep fry

Pre boil perogies before pan frying (see boiling directions). Preheat oil to 375°F. Place boiled perogies in a fryer basket. Do not fill basket to more than half. Carefully lower basket into hot oil. Fry to a golden color.

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