Porcupine Idaho® Potatoes with Hot Pepper Jelly Dipping Sauce

Ingredients

• 6 Idaho® potatoes, 50ct
• 3½ ounces salted butter, melted
• 5 ounces sour cream
• 8 ounces American cheese, shredded

• All purpose flour, as needed
• 5 cups buttermilk
• 5 tablespoons salt
• 2½ tablespoons black pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon granulated garlic
• 1 box (15oz) shredded wheat, large biscuits

• ½ ounce pectin
• 3 cups red bell pepper, minced
• 1½ cups green bell pepper, minced
• ⅔ cup apple cider vinegar
• 2¼ teaspoons crushed red pepper
• 2⅔ cups granulated sugar

Directions

1. Clean Idaho® potatoes and place on sheet pan. Bake at 350 degrees for 1 to 1½ 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.
2. Using a potato masher, mash the potatoes until 80% mashed. Add remaining ingredients and mix well.
3. 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.
5. Continue until all potato balls have been breaded.
6. To cook, fry in a preheated 350 degree fryer until golden brown.

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.
4. (Note: not enough pectin in this jelly to stiffen. This jelly will keep a sauce consistency)
5. Serve 4 porcupine potatoes per appetizer with 2 ounces of hot pepper jelly dipping sauce.