Save A creative twist on classic loaded baked potato soup, these dumplings feature a creamy potato filling studded with bacon, cheese, and chives, all wrapped in tender dough. Perfect as a budget-friendly, crowd-pleasing appetizer that brings comfort and flavor to your table.
When I first made these dumplings, I was amazed at how much they reminded me of those cozy baked potato nights from childhood—but with a fun, party-ready twist. They quickly became a favorite for potlucks and family gatherings.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Warm water: 1/2 cup (120 ml)
- Large egg: 1
- Salt (for dough): 1/2 tsp
- Russet potatoes: 2 large, peeled and diced
- Bacon: 4 slices, cooked and crumbled
- Shredded cheddar cheese: 1/2 cup (60 g)
- Sour cream: 1/4 cup (60 ml)
- Fresh chives: 2 tbsp, chopped, plus extra for garnish
- Garlic powder: 1/2 tsp
- Salt (for filling): 1/2 tsp
- Black pepper: 1/4 tsp
- Extra sour cream (for serving): optional
- Extra shredded cheddar cheese (for serving): optional
- Chopped chives (for serving): optional
- Cooked bacon bits (for serving): optional
Instructions
- Prepare the dough:
- In a large bowl, mix flour and salt. Add the egg and warm water, stirring until a shaggy dough forms. Knead on a floured surface for 5–7 minutes until smooth. Cover and let rest for 20 minutes.
- Make the filling:
- Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain well and mash until smooth. Stir in bacon, cheddar cheese, sour cream, chives, garlic powder, salt, and pepper. Allow to cool.
- Assemble the dumplings:
- Roll rested dough to 1/8-inch (3 mm) thickness. Cut into 3-inch (7.5 cm) rounds. Place 1 tablespoon of potato filling in the center of each round. Moisten edges with water, fold over to form a half-moon, and pinch to seal.
- Cook the dumplings:
- Bring a large pot of salted water to a gentle boil. Add dumplings in batches and cook for 4–5 minutes, or until they float. Remove with a slotted spoon.
- Optional pan-fry:
- For a crispy finish, heat a little oil in a skillet over medium heat. Fry boiled dumplings 1–2 minutes per side until golden.
- Serve:
- Arrange dumplings on a platter. Garnish with extra sour cream, cheddar, chives, and bacon bits if desired.
Save Making these together is now a family affair. My kids love pinching the edges of each dumpling, and everyone gets a say in their favorite toppings—from extra cheese to crunchy bacon bits.
Required Tools
Medium saucepan, large mixing bowl, rolling pin, 3-inch round cutter, slotted spoon, frying pan (optional).
Allergen Information
This recipe contains wheat (gluten), egg, milk, dairy, and pork. Always double-check ingredient labels to avoid hidden allergens.
Nutritional Information (per serving)
Calories: 225, Total Fat: 8 g, Carbohydrates: 31 g, Protein: 7 g.
Save Enjoy these dumplings warm with plenty of toppings for that true loaded potato experience. They disappear fast at any gathering!
Recipe FAQ
- → How do I prepare the dough for these dumplings?
Mix all-purpose flour and salt, then add egg and warm water. Knead until smooth and rest for 20 minutes before rolling out.
- → What is the best way to cook the dumplings?
Cook dumplings in gently boiling salted water until they float (about 4-5 minutes). Optionally, pan-fry for a crisp exterior.
- → Can I make a vegetarian version?
Yes, omit bacon and substitute with sautéed mushrooms or extra cheese to keep the filling rich and flavorful.
- → How should I store leftover dumplings?
Refrigerate cooked dumplings in an airtight container for up to 2 days. Reheat gently by pan-frying or steaming.
- → What sides pair well with these dumplings?
A light salad or steamed vegetables complement the rich flavors and keep the meal balanced.