Combine dry ingredients in mix master with dough hook. Combine the sour cream, eggs, oil, and butter. Add to the dry ingredients and stir until dough forms. Let dough rest for 15 minutes.
Peel potatoes and cut in half. Bring potatoes to a boil for about 15 minutes or until soft. Mash the potatoes with the cheese and cheese whiz. Season with salt and pepper.
Take half the dough and roll out on floured surface. With a glass cup, cut circles throughout. Add a teaspoon of filling to each and crimp the edges together. Depending on size of glass, you can make small or large perogies. Place on parchment paper over cookie sheet.
Boil a pot of water, lightly salted and drop perogies into water. When they pop up to the top, remove with a slotted spoon and place on grill with butter. Lightly pan fry each side until done. Garnish with Bacon, fried onions , sour cream and SALSA!
Any perogies left on the cookie tray that you do not need right away can be frozen for another night. Just pop them into a ziploc bag next day for easy storage.