Porcupine Idaho® Potatoes with Hot Pepper Jelly Dipping Sauce
Servings
Ingredients
- For the Potatoes:
- 3 1/2 ounces salted butter melted
- 5 ounces sour cream
- 8 ounces American cheese shreddedFor the Breading
- All purpose flour as needed
- 5 cups buttermilk
- 5 tablespoons salt
- 2 1/2 Tablespoons black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
- 1 box 15oz shredded wheat, large biscuitsFor the Pepper Jelly
- 1/2 ounce pecti
- 3 cups red bell pepper minced
- 1 1/2 cups green bell pepper minced
- 2/3 cup apple cider vinegar
- 2 1/4 teaspoons crushed red pepper
- 2 2/3 cups Granulated sugar
Instructions
Preparation
- Porcupine Potatoes1Clean Idaho® potatoes and place on sheet pan. Bake at 350 degrees for 1 to 1 1/2 hours or until cooked throughout. 2 Remove from oven and let cool. Cut each potato in half lengthwise and scoop out the potato into a large bowl.3 Using a potato masher, mash the potatoes until 80% mashed. Add remaining ingredients and mix well.4 Form potato balls using a 1 ounce scoop. Allow to cool before breading.
- Breading1 In another bowl add the buttermilk with the salt, black pepper, cayenne and granulated garlic. Mix well.2 In a third bowl, add the shredded wheat and crush with hands until all chunks have been crushed.3 Dust potato balls in flour and add to seasoned buttermilk. 4 Place potato balls in shredded wheat and roll around until coated all over. Continue until all potato balls have been breaded.5 To cook, fry in a preheated 350 degree fryer until golden brown.
- Hot Pepper Jelly1 Add all ingredients except pectin to a sauce pot. Bring to a boil and boil for 10 minutes.2 Add pectin and continue to cook for 1 minute.3 Keep warm for serving.
- Source: Porcupine Potatoes
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