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Crispy exterior, melty cheese inside - these Potato Cheese Sticks are comfort food at its finest. They vanish in seconds whenever I make them. The smooth potato dough surrounding gooey cheese, all wrapped in that crunchy coating, makes an addictive snack that works great for sports parties or lazy nights in.
I brought these to my kid's party last week and they disappeared faster than anything else. Even the picky eaters who normally avoid potatoes couldn't stop grabbing these cheesy, crunchy treats.
Essential Ingredients
- Russet potatoes: They've got the right starch level for the perfect dough. I've switched potatoes before but always come back to russets
- Sharp cheddar: Go for something flavorful that melts well. Skip the pre-shredded stuff and grate it yourself for smoother melting
- Panko breadcrumbs: These Japanese breadcrumbs stay crunchier longer than the regular kind
- Green onions: They bring a nice fresh kick that balances the rich cheese
- Sour cream: It adds creaminess and helps everything stick together
Step-by-Step Cooking Guide
- Mix Your Potatoes:
- Cook peeled potatoes until soft, roughly 15-20 minutes. Drain them well and mash while they're still hot. Stir in your sour cream, chopped green onions, salt, and pepper. Let it cool completely - don't skip this part or they'll be hard to form. When cool, the mix should be firm enough to shape easily.
- Get Your Cheese Ready:
- Slice cheddar into sticks about ¼-inch thick and 2 inches long. Keep it in the fridge until you need it. If you're using a block, cut all pieces the same size so they melt evenly.
- Put Them Together:
- Scoop out ¼ cup potato mix and flatten it in your hand. Put a cheese stick in the middle. Carefully fold the potato around the cheese, making sure to seal all edges completely. Shape it into a 3-inch cylinder and place on a parchment-lined tray.
- Set Up Your Coating:
- Arrange three shallow dishes. Put seasoned flour in the first, beaten egg in the second, and panko mixed with cornstarch in the third. Roll each stick in flour first, then egg, then panko. Press the coating on firmly so it sticks well.
- Fry Them Up:
- Heat your 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. Put them on a wire rack to drain, not paper towels - this keeps them crispy.
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Nailing the Right Heat
Getting your oil temperature just right makes all the difference. Too hot and they'll brown before the middle melts; too cool and they'll soak up oil. I always keep a thermometer nearby and adjust as I go.
Prep Them Early
You can make these a day before - just store the shaped sticks in the fridge without coating them. Add the coating and fry them right before serving for the best outcome.
The Ideal Form
After making tons of these, I've learned that slightly flattened sticks cook better than round ones. They heat more evenly and you can handle them more easily.
I started making these when I wanted to copy my grandma's potato croquettes. She always told me being patient was the secret to great croquettes, and it's the same with these sticks.
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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 out in the kitchen waiting for the next batch. The mix of that crunchy outside, smooth potato, and melted cheese creates something special that brings folks together. Whether you're whipping them up for a quick snack or a big celebration, they'll soon be a favorite in your cooking lineup too.
Common Questions
- → Can I prep these early?
- Yes, you can coat them and store in the fridge for up to a day before cooking.
- → Is frying or baking better?
- Frying makes them crunchier, but baking is healthier and still delicious.
- → Can I freeze them?
- Absolutely! Freeze once coated, and cook straight from frozen when ready.
- → What dips taste good with these?
- Try ranch, sour cream, marinara, or a spicy mayo.
- → How do I keep cheese from leaking?
- Make sure the potato shell completely covers the cheese pieces before frying or baking.