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Porcupine Idaho® Potatoes with Hot Pepper Jelly Dipping Sauce

Porcupine Idaho® Potatoes with Hot Pepper Jelly Dipping Sauce
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • For the Potatoes:
  • 6
  • 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



Porcupine Potatoes

1Clean 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.


1 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 Jelly

1 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