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Porcupine Idaho Potatoes with Hot Pepper Jelly Dipping Sauce


6 Idaho® Potatoes, 50ct

3 ½ oz. salted butter, melted

5 oz. sour cream

8 oz. American cheese, shredded


as needed, all-purpose flour

5 cups buttermilk

5 Tbsp. salt

2 ½ Tbsp. black pepper

½ tsp. cayenne pepper

½ tsp. granulated garlic

1 box (15 oz.) shredded wheat, large biscuits

Pepper Jelly:

½ oz. pectin

3 cups red bell pepper, minced

1 ½ cups green bell pepper, minced

⅔ cup apple cider vinegar

2¼ tsp. crushed red pepper

2 ⅔ cups granulated sugar

For porcupine potatoes: Clean Idaho® Potatoes and place on sheet pan. Bake at 350°F 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. 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.

For breading: In another bowl, add buttermilk with salt, black pepper, cayenne and granulated garlic. Mix well.

In a third bowl, add 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°F fryer until golden brown.

For pepper jelly: Add all ingredients except pectin to a sauce pot. Bring to a boil and boil for 10 minutes. Add pectin; continue to cook for 1 minute. Keep warm for serving.

Photo: Idaho Potato Commission

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