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 a tender dough—perfect as a budget-friendly, crowd-pleasing appetizer.
When I first made these for a game night, everyone kept asking how something could taste so much like their favorite soup but be so easy to eat by the handful. Now, we make them whenever we have leftover mashed potatoes or want a comforting starter—kids help with the folding, making it all the more fun.
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
- Cheddar cheese: 1/2 cup (60 g), shredded
- 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
- For Serving (optional): Extra sour cream, shredded cheddar cheese, chopped chives, bacon bits
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 We love making these for family gatherings, especially when everyone wants something familiar but exciting. Watching my kids help seal dumplings and pile on extra cheese has turned this recipe into a tradition—they even request it for birthday snacks now.
Required Tools
Medium saucepan, large mixing bowl, rolling pin, 3-inch round cutter, slotted spoon, and an optional frying pan if you prefer a crispy finish.
Allergen Information
This recipe contains wheat (gluten), egg, milk, and dairy (cheese, sour cream) as well as pork (bacon). Always double-check ingredient labels to avoid hidden sources of allergens.
Nutritional Information (per serving)
Calories: 225, Total Fat: 8 g, Carbohydrates: 31 g, Protein: 7 g
Save Loaded baked potato soup dumplings bring comfort and fun to any occasion. Try customizing the filling with your favorite cheeses or veggies for a new spin every time.
Recipe FAQ
- → What type of potatoes work best for these dumplings?
Russet potatoes are ideal due to their starchy texture, which produces a creamy and smooth filling perfect for dumplings.
- → Can I freeze these dumplings before cooking?
Yes, arrange them on a tray to freeze individually, then transfer to a bag for storage. Cook from frozen by boiling or pan-frying gently.
- → How can I make a vegetarian version?
Omit the bacon and substitute with sautéed mushrooms or extra shredded cheese for added flavor and texture.
- → What is the best way to store leftover dumplings?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying or steaming to maintain texture.
- → Can these dumplings be pan-fried after boiling?
Yes, pan-frying after boiling adds a delightful crispy exterior and enhances the flavor with a golden finish.