Half Baked Harvest · by Tieghan Gerard★ 4.2 (126)
Broccoli Cheddar Potato Pierogi
NUTRITION · PER SERVING90M COOK
CAL 22%·PRO 32%
CARBS 38G34% OF CAL
5G FIBER0G ADDED3G INTRINSIC30G OTHER3G TOTAL SUGAR
FAT 26G52% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender potato and broccoli cheddar filled pierogis with a creamy, savory cheese filling. Warm and comforting for cold winter nights, combining soup-like flavors in pocket form.
main🍲 stockpot🍪 sheet pan🍳 skilletvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons salted butter, melted
- 1 cup plain full-fat greek yogurt
- 1 large egg
- 3 Russet potatoes, peeled and quartered ((about 1 pound))
- 2 cups broccoli florets
- 2 tablespoons salted butter, at room temperature
- 2 cups shredded sharp cheddar cheese
- 2 ounces cream cheese, at room temperature
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- 4 tablespoons salted butter
- 1 yellow onion, chopped
- 1 tablespoon fresh thyme leaves
At a glance
PER SERVING · TIME 90M
CAL 22%·PRO 32%
CARBS 38G34% OF CAL
5G FIBER0G ADDED3G INTRINSIC30G OTHER3G TOTAL SUGAR
FAT 26G52% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 615mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 549mg
- Calcium
- 268mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 615MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.