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.