Cheddar Cheese Filling

4-5 lb of potatoes 1 lb. of sharp (aged) chedar cheese grated onion powder (or green onion diced very small) salt and pepper to taste Good quality ingredients will always give good quality Pyrohys

Peel old(russets) potatoes (not new because they are to sweet) and boil untill cooked. Drain. (let evapourate for a while to insure dry potatoes) Mash the potatoes well and start adding grated cheese to potatoes. The hot potatoes will melt the cheese (keep potatoes on lowest heat but becareful not to scorch the bottoms) While mashing Add onions and salt and pepper to taste. Cool the filling before using.

Sauerkraut Filling

4-5 lb potatoes 1 lb. Bacon or bacon ends chopped into small pieces 1 Large onion 2-4 garlic gloves 32 ounce jar of Sauerkraut drain and hand squeezed

In large fry pan fry bacon on low heat until bacon is crispy add onion and garlic finely diced. Do not drain bacon fat. Continue cooking over lower heat. If sauerkraut is coarse then chop it very fine and add to fry pan.(this also get the browning of the pan for more flavour) Keep cooking until the sauerkraut juices have evapourated. Add mashed potatoes(same as above but no cheese) add salt and pepper to taste. Cool before using the filling