Porcupine Idaho® Potatoes with Hot Pepper Jelly Dipping Sauce
Source:
Tommy Masaracchia
Tope La’ Restaurant
Hammond, LA
Serving Size: 48 porcupine potatoes or 12 appetizers
Ingredients:
- For the Potatoes
- 6 Idaho® potatoes, 50ct
- 3 1/2 ounces salted butter, melted
- 5 ounces sour cream
- 8 ounces American cheese, shredded
- For 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 biscuits
- For the Pepper Jelly
- 1/2 ounce pectin
- 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
Directions:
Porcupine Potatoes
- Clean Idaho® potatoes and place on sheet pan. Bake at 350 degrees for 1 to 1 1/2 hours or until cooked throughout. Remove from oven and let cool. Cut each potato in half lengthwise and scoop out the potato into a large bowl.
- Using a potato masher, mash the potatoes until 80% mashed. Add remaining ingredients and mix well.
- Form potato balls using a 1 ounce scoop. Allow to cool before breading.
Breading
- In another bowl add the buttermilk with the salt, black pepper, cayenne and granulated garlic. Mix well.
- In a third bowl, add the shredded wheat and crush with hands until all chunks have been crushed.
- Dust potato balls in flour and add to seasoned buttermilk.
- Place potato balls in shredded wheat and roll around until coated all over.
- Continue until all potato balls have been breaded.
- To cook, fry in a preheated 350 degree fryer until golden brown.
Hot Pepper Jelly
- Add all ingredients except pectin to a sauce pot. Bring to a boil and boil for 10 minutes.
- Add pectin and continue to cook for 1 minute.
- Keep warm for serving.
- (Note: not enough pectin in this jelly to stiffen. This jelly will keep a sauce consistency)
- Serve 4 porcupine potatoes per appetizer with 2 ounces of hot pepper jelly dipping sauce.