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