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    Pierogies, potato skin


    Source of Recipe


    momsmenu

    List of Ingredients




    Pierogies, potato skin

    1 package frozen Mrs. T's Pierogies (14.1 or 16.9 ounces) or Mini-Pierogies (12 ounces), any variety
    1 cup chili without beans (canned or home-made)
    1 cup shredded Cheddar cheese (4 ounces)
    1/2 cup sour cream
    1 tablespoon chopped fresh chives or scallion (green onion)

    Preheat oven to 425°F. Spray a rimmed baking sheet and the pierogies with vegetable-oil cooking spray. Arrange pierogies, flat side up, on the baking sheet. Roast for 8 minutes; turn and roast until golden and crisp, about 8 minutes longer. Meanwhile, heat chili just until hot. Spoon chili, cheese, sour cream and chives into small bowls. Remove pierogies from the oven and immediately, with the back of a spoon, press a hollow in the center of each pierogy. Transfer pierogies to a serving platter and serve with toppings.
    YIELD: 4 portions

    Recipe
 

 

 

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