Yield: 10 servings
|6 mediums||Potatoes; 5 large may be used|
|2 larges||Onions; 3 may be used if you love onions|
|½ cup||Oil; or|
|¼ pounds||Butter; 1 stick|
|1 cup||Cheddar cheese; shredded|
|1 cup||Dry bryndzia (sheep's milk cheese)|
|2 teaspoons||Ground black pepper|
Peel and quarter the potatoes, cover with water, and cook until soft.
Meanwhile, cook the chopped onions in melted butter until golden.
Drain and rice the potatoes. Shred the cheddar cheese or crumble the bryndzia. Add the onions, cheese, salt and pepper to the potatoes, blending well.
Allow to cool, stirring occasionally. This filling may be refrigerated for several days but NOT frozen.
NOTE: Leftovers may be used to make breakfast cakes or a a filling for potato boats or stuffed in green peppers.