Potato Cheese Sticks Recipe

Crispy potato cheese sticks feature fluffy mashed russets blended with green onions, sour cream, and  bacon, shaped around cheddar cheese cores. Each stick is coated in flour, egg, panko, and cornstarch, then either fried to a golden finish or baked until the cheese is deliciously melty and the outside perfectly crunchy. These savory treats offer a delightful contrast of textures—soft inside, crispy outside—with a savory bacon and onion kick. Serve warm as an irresistible snack or appetizer, perfect for gatherings or quick comfort food moments.

The first time I made these I could hardly get them to the table before everyone grabbed them right off the cooling rack. They are now the most requested game day food and always disappear fast.

Ingredients

• Russet potatoes: Bring hearty texture and perfect fluff when cooked and mashed. Choose firm even sized potatoes for easy peeling and uniform cooking.
• Cheddar cheese: For gooey centers. Use a real block and slice into strips for the best melting.
• Sour cream: For maximum creaminess and a slight tang. Choose full fat for richness.
• Green onions: Add brightness and color. Use only the green and light parts for mild flavor.
• Bacon: For smoky edge and savoriness. Use a good quality thick cut for maximum flavor payoff.
• Panko breadcrumbs: For an ultra crisp finish. Try to find Japanese style for that distinctive crunch.
• Cornstarch: Helps make the coating extra crisp. Look for a fine white powder no lumps.
• Flour: Creates the first dry barrier for great coating. Use all purpose for versatility.
• Egg: Is the glue that helps crumbs stick. Use large fresh eggs for best results.
• Salt and pepper: Round out the flavor. Use kosher salt and freshly cracked pepper for extra zip.
• Vegetable or canola oil: For frying. Ensure it is neutral and fresh to avoid any off flavors.

Instructions

Cooking and Mashing the Potatoes:

Boil russet potatoes with skin on until fork tender usually about twenty minutes. Cool slightly then peel and cut into cubes. Place cubes in a large bowl.

Mixing the Potato Base:

Add sour cream green onions diced bacon salt and pepper to the cubed potatoes. Mash together with a potato masher until most of the mixture is smooth but a few small chunks remain for texture.

Prepping the Cheese:

Slice the block of cheddar into thick even strips about one quarter inch wide and set aside.

Forming the Potato Sticks:

Take a large spoonful of potato mixture and flatten it in your palm. Place a cheese strip in the center and wrap potato around it so the cheese is well covered. Repeat with remaining mixture and cheese.

Coating the Sticks:

Prepare three shallow bowls. Place flour in one beaten egg in another and mix panko breadcrumbs with cornstarch in the third. Roll each potato stick first in flour then in egg then finally in the panko cornstarch mixture coating all sides.

Frying the Potato cheese sticks 

Fill a deep pan with vegetable or canola oil at least two inches deep. Heat to three hundred fifty degrees Fahrenheit. Carefully lower sticks into the hot oil. Use a slotted spoon to turn them as they cook. Fry about three minutes until deeply golden and crisp. Remove and drain on paper towels. Sprinkle lightly with salt while hot.

Baking Option:

Preheat oven to four hundred degrees Fahrenheit. Line a baking sheet with parchment. Arrange sticks in a single layer. Drizzle lightly with olive oil and sprinkle with salt. Bake for fifteen minutes until the outside is golden and cheese  is melted in the middle. Let cool for a couple minutes before serving.

Letting the Sticks Cool:

Rest for at least five minutes after cooking. This ensures the cheese inside is hot but not dangerously molten and gives the crust a moment to crisp further.