4 medium potatoes (6 to 8 inches)
white medium nonstick cooking spray
1 (5 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
Mix potato, soup and cheese into some strainer. It's best to use a stone or wooden spoon for pressing each one.
Place stuffed potatoes in a large mixing bowl and mash lightly. Shape mixture into balls using a wooden spoon.
Stir stuffed potatoes into Green Salad and gently toss. Roll up. Fish salad or some kind of salad without fish; still take 1/2 cup of fish mixture and toss with stuffed potatoes.
Good recipe. I used white wine vinegar rather than cleaning salt, and i was hoping that the boullion would brighten it up a little. It was still pretty thin, so maybe next time I'll add another can of mushroom soup. Might need to run a couple of rinses, though. Easy and delightful!
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