Make sauce. Melt butter in a skillet and soften onion, garlic and jalapeno
Add tomatoes, salt and pepper, sriracha and sugar and cook until juices start to thicken
Add cream, marscapone and cook until a sauce is formed, just a few minutes or so and Swiss cheese and Romano off heat and stir in
Cool slightly. Then add to a food processor and puree. Add basil and parsleyl This can be made a day ahead, refrigerate tostore
For The Potatoes
Bring a large pot of boiling salted water or chicken stock to a boil
Meanwhile using an apple corer make a well in the center of the potatoe. Don't go all the way through.
Peel potato
Blanched potato in the boiling water until just tender, don't overcook so it keeps its shape. Remove and pat dry
Heat oil in a dutch oven and fry potatos in batches until crisp and golden. Carefully remove to drain
Uht
Fill.centers with warmed sauce passing extra sauce on the sidw
