I have a bittersweet relationship with ALDI. Between missing out on limited releases and discovering what I was looking for is already out of stock, it’s hard not to get disappointed even when there are so many other wonderful products available.
This week, the grocery gods provided in a huge way with the return of a find I thought I might never see again: Bremer Loaded Baked Potato Pierogies. The first time I tried these bite-sized pasta pockets filled with whipped potato seasoned with bacon, cheddar, sour cream, and chives, I fell in love.
Like many of my favorite ALDI releases, their availability is always fleeting. And now that I’ve had an opportunity to stock back up on my favorite frozen pierogies, my faith in ALDI has been restored, and I’m ready to share more about this extremely affordable and delicious product.
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ALDI Bremer Loaded Baked Potato Pierogies
Price: $2.99 for a 16-ounce box
Why I Love It: These pierogies are stuffed with a soft, whipped filling that tastes just like a loaded baked potato. I love how easy it is to air fry them when I’m short on time.
Why I Love ALDI’s Loaded Baked Potato Pierogies
Each box contains 12 pierogies with a suggested serving size of four, but I have no problem eating up to six at one time because they’re just that good! For $2.99, you get a dozen surprisingly well-stuffed pierogies that can be boiled, sauteed, baked, deep-fried, or air-fried.
If you’re wondering if they actually taste like loaded baked potatoes, it’s a resounding yes from me—although I like to describe them as the extra-light version. As you bite into the noodle exterior, your taste buds are met with a soft, whipped potato filling that contains noticeable notes of cheddar cheese and chives.
How I Prepare ALDI’s Loaded Baked Potato Pierogies
When I’m feeling lazy and hungry, I let the air fryer work its magic on my frozen pierogies. They get coated in olive oil and then cooked in the air fryer for 12 to 14 minutes at 400°F. They’re extra hot at this point, so I let them cool off for a few minutes before serving.
If I’m in the mood to work a little magic of my own for dinner, I prefer the sheet pan method with a few delicious upgrades. I preheat the oven to 400°F and line a sheet pan with parchment paper. On the stovetop, I saute three strips of bacon cut into one-inch pieces until crispy and set them aside for later.
I toss the pierogies in a little olive oil, then arrange them on the sheet pan and bake for 18 minutes, flipping once halfway through. After removing the pan from the oven, I cover each pierogi with shredded cheddar cheese and the cooked bacon. The pan goes back in the oven until the cheese melts, then I sprinkle the pierogies with fresh chives, ground black pepper, and a dollop of sour cream. Try this for yourself and enjoy a loaded baked potato pierogi as the grocery gods intended.
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