To make the pierogies:

• In a large stockpot bring water to a boil. Place the peeled Idaho Potatoes in the water and cook until the potatoes are tender. Drain the potatoes and run cold water over them.
• Pour the cheddar cheese into the mixing bowl with the potatoes. Use a potato masher and mash the potatoes and cheese together until smooth. Put the bowl with the potatoes in the refrigerator until ready to use. **This can be done up to 3 days ahead of time**
• Put the flour in a large mixing bowl. Dig a well in the center of the flour and add in the eggs. Begin to mix the dough. Add in the water and continue mixing. Add in the salt and olive oil. Mix until the dough just comes together.
• Turn the dough onto a floured surface and knead for 10 minutes, adding additional flour or water as needed. The dough with be firm and smooth.
• Roll the dough into a cylinder. Cut off a piece that is 2 inches by 1 inch. Using a pasta roller set on 1 roll the dough out. Then put the dough through the rollers on the 3 setting and then the 4 setting. If you can, get it through the 5 setting as well. If not, don't worry.
• Once the dough is rolled thin, use a 3 inch biscuit cutter to cut out rounds. Place the round on a floured cutting board.
• Place a heaping tablespoon of the potato filling into the center of each round. Pull one side of the dough round up and over top of the filling. Press down on the edges to seal. The pierogies should be in a half moon shape. Use a fork to crimp the edges of the pierogi. Set aside.
• Continue until all of the dough or filling is used. Then bring a large pot of water to a boil. Drop in 8 pierogies at a time and cook for 4-5 minutes or until they float to the surface. Using a slotted spoon remove the pierogies and place on a cookie sheet to dry.
• Flip the pierogies over after the tops have dry in order to dry the under side. Once they have dried pack them into gallon sized freezer bags, one dozen in each bag.
• To make the fried jalapenos combine the flour, paprika, salt, and black pepper. Place the sliced jalapenos in the flour mixture and toss to coat.
• Place 2 tablespoons of olive oil in a medium skillet and heat over medium high heat. Add the jalapenos and cook for 3-4 minutes per side or until browned. Once they have browned remove them to a paper towel lined plate to drain.
• Using the same skillet, add the onions and cook over medium heat for 5 minutes, stirring occasionally. Add in the sugar and stir well. Continue cooking over medium heat for 15 minutes, stirring occasionally, or until the onions have caramelized. Remove from heat.
• To make the poutine take 1 dozen pierogies from a freezer bag. Cook them in a pan of gently boiling water for 3-4 minutes. Drain.
• Lay 3 pierogies on each of 4 plates. Divide the caramelized onions between the plates, putting them on top of the pierogies. Sprinkle each plate with the cooked bacon.
• Then top the pierogies with the fried jalapenos, cheese curds, and finish them off with chopped green onions, serve immediately.