Name: Potato Cheese Sticks
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups mashed potatoes (about 3 medium potatoes); 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs; Vegetable oil, for frying

I’m captivated by this recipe because it blends creamy, savory mashed potatoes with a gooey cheddar center and a satisfyingly crunchy panko coating. It’s comforting, indulgent, and perfect for serving as an appetizer or snack that always impresses.

Potato Cheese Sticks

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

Russet potatoes, cooked and cubed
Bacon, diced
Green onion, diced
Sour cream
Salt and pepper
Cheddar cheese, cut into strips
Flour (for coating)
Egg (for coating)
Cornstarch mixed with panko breadcrumbs (for coating)
Vegetable oil (canola or peanut) for frying

directions

I mash together the cooked potatoes, bacon, green onions, sour cream, salt, and pepper until mostly smooth, leaving some chunks for texture.
I slice the cheddar into strips.
I form each portion of potato mixture into a ball around a cheese strip.
I set up three bowls—flour, beaten egg, and the cornstarch–panko mix. I dredge each potato ball in flour, dip in egg, then coat with the cornstarch–panko mix.
I heat oil to 350°F (180 °C).
I fry the sticks until golden brown and crispy, about 3 minutes, then drain on paper towels and season lightly with salt.

Additionally, I can bake them—a great alternative: Preheat to 400°F (200 °C), place sticks on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with salt, then bake until golden and the cheese melts, about 15 minutes.

Servings and timing

Prep Time: Around 15 minutes
Cook Time: About 30 minutes
Total Time: Approximately 45 minutes
Yield: The recipe doesn’t specify servings, but it makes a generous batch—ideal for sharing.

Variations

I might try these tweaks:

Swap cheddar for mozzarella or pepper jack for a different flavor and stretch in the center.
Omit bacon for a vegetarian version, or add jalapeños for a spicy kick.
Double-coat with the breadcrumb mix for extra crunch.
Substitute sour cream with Greek yogurt for a tangier twist.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat and restore crunch, I warm them in a 350°F oven for 10–15 minutes.

FAQs

Can I freeze unbaked potato cheese sticks?

I can—freeze them on a baking sheet until solid, then transfer to a bag for up to 3 months; thaw overnight before frying or baking.

Can I make these in an air fryer?

Absolutely—I air fry at 375°F, spraying them with cooking oil, for about 10–12 minutes until golden and crispy.

Can I bake instead of fry?

Yes—you can bake them at 400°F for roughly 15 minutes until crispy and melted in the center.

What can I substitute if I don’t have bacon or green onions?

I can omit bacon for a simpler version or swap green onions with chives or shallots; I can replace bacon with cooked ham or sausage for extra flavor.

Do I need to chill the formed sticks before frying?

Yes—I refrigerate them (about 30 minutes) before frying to help them hold their shape.

Conclusion

I find Potato Cheese Sticks utterly irresistible—crispy on the outside, creamy inside with a molten cheese center. They’re perfect for parties, cozy movie nights, or as a fun snack. The flexibility in cooking methods and ingredient swaps makes me excited to experiment and make this recipe my own.