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Rate this recipe 4.2/5 (5 Votes)


  • Dough:
  • 3 eggs
  • 1/2 cup oil
  • 1 tsp salt
  • 3 cups warm mashed potatoes
  • 4 cups flour
  • Filling:
  • 5 cups mashed potatoes
  • 1 cup cheddar cheese
  • 1/2 cup cheese whiz spread
  • 1/4 cup chopped onion


Level of difficulty Difficult
Cost Average budget


Step 1

Beat together with beater eggs, oil and salt until fluffy
add the 3 cups of warm mashed potatoes
kneed for 5 min
leave dough covered for about 1 hour (use this time to make filling)
mix mashed potatoes, cheeses and onion well in a bowl
roll dough onto floured surface and cut perigee circles
stuff with potato mixture & pinch edges shut
once stuffed freeze on cookie sheets until hard.
Boil for about 4-6 minutes
serve with melted butter & sour cream


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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