Pierogi Style Baked Potatoes – A Fairy Tale

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Once upon a time a boy and a girl discovered a rare delicacy called a pierogi. It was an uncommon food not typically found in their land known as The South.

It was the boy who actually discovered this treasure at an exotic ritual called a “food tasting and sample event” at the local market. He succumbed to the siren call of these pierogies and brought home (1) cheese and potato pierogies, (2) onion and potato pierogies and (3) spinach and potato pierogies.

He brought home his spoils from the hunt and laid them before his lass at home. With one look, she parsed the alien food and exclaimed, “Foresooth! What am I to do with this?”

Her knight in shining armor replied, “Cooked them and eat them.”

The girl set about on a quest to learn what she could about the creation called pierogi and how to properly enjoy them. In the pages of Culinary Knowledge the girl found the objective of her quest.

From that day forward she set about preparing her liege meals of pierogies. She would thinly slice the sweetest onions and add minced garlic. She added them to a pan and sautéed them in the best extra virgin olive oil she could find and added just a pinch or two of kosher salt. Next, she served the onions and garlic over the baked pierogies adding a dollop of sour cream.

The girl prepared many happy pierogi meals. Life was good.

Then one day darkness fell across the land. The girl went to the frozen chamber of cold food, and alas, the pierogies where gone! Send out the hounds!

The lass is tenacious sometimes. Like a dog with a bone some would say. So, she started a new quest. At what market could she refill her frozen chamber with more of those grand pierogies?

But, she hit an obstacle in her quest. The Pierogi Wizard lives far up North in the land of snow, ice and high taxes. This Pierogi Wizard only rations out her precious pierogies to The South every once in a blue moon, much like the White Witch dispensed Turkish Delight to Edmund.

After months and months of pierogi purgatory, the lass knew she had to do something.

One midday while preparing baked potatoes she had a Eureka moment! Why not make these potatoes a kind of pierogi?

And, she did. She created the Pierogi-Style Baked Potato. While not a true pierogi, the wonderful essence is there.

From that day forward, the boy and girl lived happily after in the land known as The South – with their pierogi potatoes.

The End

*The girl and boy are still waiting on the Pierogi Wizard to send more Turkish Delight, er, pierogies to The South.

Pierogi Style Baked Potatoes

2 nice size baking potatoes

1 large sweet onion, thinly sliced

1 tablespoon minced garlic

1 tablespoon extra virgin olive oil

Pinch or two of kosher salt

1/3 cup finely chopped ham

Sour Cream


  1. You can prepare your baked potatoes on of two ways – in the oven or the microwave. If baking them in the oven, preheat the oven to 500°. Wash the potatoes really well, rub olive oil on the outer skin and wrap in foil. Place in oven and bake an hour or until potatoes are soft when gently squeezed.

If baking in the microwave, wash the potatoes, dry them and poke holes in the potatoes with a fork. Rub the skin with olive oil. I next wrap mine in paper towels and bake until potatoes are soft to touch.

  1. While potatoes are baking, prepare the ham, onions and garlic. Thinly slice the onion and chop ham. Add olive to a medium skillet on medium high heat. Add the ham, onions and garlic to the skillet and sauté until the onions are translucent.
  2. Once potatoes are done, slice in half. Add a little butter if desired.
  3. Next, spoon onion and ham mixture over the opened potatoes.
  4. Serve with a dollop of sour cream.


© 2017 Beverly Hicks Burch All Rights Reserved.

Pierogi Style Baked Potato © 2017 Beverly Hicks Burch

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