Crispy Potato Cheese Sticks

Crispy potato cheese sticks are pure comfort in finger-food form Uniting creamy mashed potatoes fresh green onions and smoky bacon around melty cheddar they are the ultimate snack for kids movie nights or parties I developed them to use up leftover potatoes but soon found myself cooking extra spuds just to have a reason to make more

I first made these for a family game night and anticipated a few leftovers Now my only challenge is making enough to keep up with requests The gooey cheese center is always the first thing everyone raves about

Ingredients

• Russet potatoes: bring a fluffy and sturdy base that holds together after mashing Pick firm potatoes with smooth skin for the best texture
• Bacon: adds a savory smoky flavor Choose thick-cut bacon for rich taste and crunch
• Green onion: provides a fresh sharp kick and lively color Look for bright green tops with no wilting
• Sour cream: makes the potato mixture more creamy and adds a mild tang Full fat gives the best richness
• Salt and pepper: ensure the flavors pop Freshly ground pepper is especially aromatic
• Cheddar cheese: is the star creamy and melty inside the sticks A block is best so you can slice thick irresistible strips Choose sharp cheddar for boldness
• Cornstarch and panko breadcrumbs: team up for a super crunchy coating Use Japanese panko for extra crispiness
• Flour: provides the first base layer for the breading All-purpose is perfect
• Egg: helps everything stick together and ensures a beautiful golden crust Look for eggs with rich yolks for color
• Vegetable oil or canola or peanut oil: makes for the best fry Choose an oil with a high smoke point

Step-by-Step Instructions

Prepare the Potato Mixture:

In a large bowl combine the cooked cubed russet potatoes diced bacon diced green onions sour cream salt and pepper With a masher or fork mix until mostly smooth but leave some small potato bits for texture This balance gives every bite more interest

Slice the Cheese:

Cut the block of cheddar cheese into strips about a quarter inch thick Aim for uniform slices so that each potato cheese stick has equal gooiness

Shape the Sticks:

Take a spoonful of the potato mixture and flatten it in your palm Place a cheddar strip in the middle Wrap the potato around the cheese forming a ball or log Make sure the cheese is covered completely to prevent leaking If the mixture feels sticky dust your hands with a little flour

Set Up the Coating Station:

Line up three bowls The first has flour The second has a beaten egg The third has a mix of cornstarch and panko breadcrumbs Dip each potato stick in flour then in egg then roll in the panko mixture making sure each stick is fully coated

Fry or Bake:

For frying pour oil into a deep pan to a depth of two inches Heat the oil to three hundred fifty degrees Fahrenheit Using tongs gently lower the coated sticks into the oil Fry for about three minutes turning if needed until they are golden and crisp Remove with a slotted spoon to a paper towel lined plate and salt while hot For baking preheat the oven to four hundred degrees Fahrenheit Place sticks on a parchment lined baking sheet drizzle with olive oil sprinkle with salt and bake for about fifteen minutes until golden and sizzling inside

Cool and Serve:

Let your potato cheese sticks rest for a few minutes so the cheese does not burn your mouth They are best enjoyed warm and gooey but still taste great at room temperature

Pin it

Cheddar is my favorite part of this recipe Its sharpness cuts through the creamy potato for a magical pull of melted cheese Each time we make these as a family my youngest loves helping shape and bread the sticks She claims extra cheese always makes them the best

Storage Tips

Cool the sticks completely before storing If fried or baked they can be kept in an airtight container in the fridge for up to three days For longer storage freeze them single layer on a tray then transfer to a resealable bag Oven reheat preserves crispiness best but you can use a toaster oven or quick pan fry to restore the crunch Avoid microwaving as it softens the coating

Ingredient Substitutions

No cheddar on hand Try mozzarella pepper jack or Swiss for a different flavor and melt Peanut allergies Swap in canola or sunflower oil for frying Add some smoked paprika or garlic powder to the potato mixture for a sensory twist Vegetarian version Skip the bacon for a simple cheesy snack

Serving Suggestions

Serve with an array of dipping sauces like ranch spicy sriracha mayo or cool sour cream They go perfectly alongside salad for a lunch or with burgers for dinner For parties arrange on a platter with toothpicks Lemon wedges brighten the richness if you want to lighten things up

A Taste of Home for Every Table

Potato cheese sticks take their cues from classic comfort foods like loaded baked potatoes and croquettes Popular in many cultures as late night street snacks or festive appetizers they are endlessly adaptable Some families make them for holiday buffets while others find them as an after school treat Either way the crispy outside and cheesy inside bring everyone together

Pin it

Frequently Asked Questions

→ Can I substitute another cheese for cheddar?

Yes, mozzarella or Monterey Jack provide a gooey, melty center with similar results. Choose your preferred meltable cheese.

→ How do I prevent the cheese from leaking during frying?

Ensure the potato mixture fully covers the cheese strip and seal any gaps before breading and frying. This helps contain the cheese.

→ Can these be baked instead of fried?

Absolutely. Bake on a parchment-lined tray at 400°F (200°C) for about 15 minutes, drizzled with a bit of olive oil for crispiness.

→ What potatoes work best for this dish?

Russet potatoes are ideal due to their starchy texture, helping the mixture stick together while producing a creamy interior.

→ Can I make potato cheese sticks ahead of time?

You can assemble and bread the sticks, then refrigerate for up to 24 hours before frying or baking fresh.