Cheesy Potato Sticks

Crispy exterior with melty cheese inside - these Potato Cheese Sticks are the ultimate comfort snack. Whenever I whip them up, they're gone in seconds. The mix of smooth potato dough hugging gooey cheese, all wrapped in a crunchy outer layer, makes an addictive treat that works great for sports viewing parties or lazy nights watching movies on the couch.

I brought these to my kid's party last Saturday, and they vanished faster than anything else. Even the picky eaters who normally avoid potatoes couldn't stay away from these crunchy, cheesy delights.

Essential Ingredients

• Russet potatoes: They're packed with starch for the right dough feel. I've tested other kinds, but russets work best
• Sharp cheddar: Go for a cheese that melts well and has strong flavor. Skip the pre-shredded stuff and grate it yourself for smoother melting
• Panko breadcrumbs: This Japanese breadcrumb variety gives you an extra-crispy outside that stays crunchy longer than standard breadcrumbs
• Green onions: They bring a burst of freshness that balances the rich cheese flavor
• Sour cream: It adds extra creaminess to the potato mix and helps everything stick together

Step-by-Step Cooking Guide

Get Your Potato Mix Ready:

Cook peeled potatoes in boiling water until soft, roughly 15-20 minutes. Drain thoroughly and mash while they're hot. Stir in sour cream, chopped green onions, salt, and pepper. Let it cool all the way - this makes handling so much easier. When cooled, the mix should be firm enough to shape properly.

Get Your Cheese Ready:

Slice cheddar into sticks about ¼-inch thick and 2 inches long. Keep the cheese in the fridge until you need it. If you're starting with a block, cut all pieces the same size so they melt evenly.

Put Them Together:

Scoop ¼ cup potato mix and flatten it in your hand. Put a cheese stick in the middle. Carefully fold the potato mix around the cheese, making sure all edges are closed. Form into a 3-inch long tube shape. Place on a tray lined with parchment paper.

Set Up Your Coating:

Arrange three shallow dishes. Put flour with salt and pepper in the first one. Beaten egg goes in the second. Mix panko with cornstarch in the third. Roll each stick in flour first, then egg, then panko. Press the coating on firmly so it sticks.

Fry Them Up:

Heat oil to 350°F in a deep pot. Cook 4-5 sticks at a time for 3-4 minutes. Turn them now and then until they're golden brown. Let them drain on a wire rack instead of paper towels to keep them crispy.

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Perfecting Oil Temperature

Getting your oil heat just right makes all the difference. Too hot and the outside browns before your cheese melts; too cool and they'll soak up too much oil. I always keep a cooking thermometer nearby and tweak the heat as needed.

Prep Ahead Tricks

You can get these ready a day early - just store the shaped, uncoated sticks covered in your fridge. Add the coating and fry them right before serving for the tastiest results.

Ideal Stick Form

After making tons of batches, I've learned that slightly flattened tubes work better than round ones. They cook more evenly and you can handle them easier.

I started making these cheese sticks while trying to copy my grandma's potato croquettes. She always told me patience was key for perfect croquettes, and it's the same with these.

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These potato cheese sticks have become my go-to party snack. They remind me of warm family get-togethers where everyone hangs around the kitchen waiting for the next batch to finish frying. The mix of crunchy coating, creamy potato, and melted cheese creates something truly special that brings folks together. Whether you make them for a quick snack or special event, they'll likely become a favorite in your cooking lineup too.

Frequently Asked Questions

→ Can I prep this in advance?

Totally, coat them up to a day before and chill in the fridge until you're ready to cook.

→ Frying vs. baking—what’s best?

Frying makes them crunchier, but baking’s a healthier yet tasty choice.

→ Is freezing an option?

Yep, freeze them right after coating. Cook straight from frozen when ready.

→ What are good dipping sauces?

Ranch, sour cream, marinara, or chipotle mayo work great.

→ How do I stop cheese from leaking?

Make sure the potato layer seals tightly around the cheese.