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 purée. Add basil and parsley This can be made a day ahead, refrigerate to store.

Meanwhile using an apple corer make a well in the center of the potatoes. 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.