Cheesy Potato Snacks

Crisp exterior, gooey cheese inside - these Potato Cheese Sticks are comfort food heaven. Whenever I whip them up, they're gone in seconds. The mix of smooth potato dough surrounding melty cheese, all wrapped in a crunchy coating, makes an addictive snack that's great for sports parties or lazy nights watching movies on the couch.

I brought these to my kid's party last week, and they vanished before anything else. Even the picky eaters who normally stay away from potatoes couldn't turn down these crunchy, cheesy treats.

Essential Ingredients

• Russet potatoes: Their starchy quality makes the best dough texture. I've experimented with other kinds, but russets work way better
• Sharp cheddar: Pick 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 breading stays crunchier longer than regular breadcrumbs, giving you that perfect crispy shell
• Green onions: They bring a burst of freshness that balances the rich, cheesy goodness
• Sour cream: Adds creaminess to the potato mix and helps everything stick together

Step-by-Step Cooking Guide

Mix Your Potatoes:

Cook peeled potatoes 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 completely - this step really matters for easy handling. When cooled, the mix should be firm enough to shape easily.

Get Your Cheese Ready:

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

Put Them Together:

Grab 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 sealed. Form into a 3-inch long cylinder. 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, then egg, then panko. Press the coating down 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. Put them on a wire rack to drain, not paper towels, so they stay crispy.

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Nailing The Right Heat

Getting your oil temp just right is super important. Too hot and the outside browns before the cheese melts inside. Too cool and they'll soak up too much oil. I always keep a cooking thermometer nearby and tweak the heat as needed.

Prep Them Early

You can make these a day before you need them - just store the shaped, uncoated sticks in the fridge with a cover. Add the coating and fry them right before serving for the tastiest results.

The Best Shape

After making tons of batches, I've learned that slightly flat cylinders work better than round ones. They cook more evenly and don't roll around as much when you're handling them.

I started making these cheese sticks while trying to copy my grandma's potato croquettes. She always told me patience was the secret to perfect croquettes, and it's just as true for 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 cooking. The mix of the crispy outside, creamy potato, and melted cheese creates something truly special that brings folks together. Whether you make them for a quick snack or a big celebration, I bet they'll become a favorite in your family too.

Frequently Asked Questions

→ Can I prep them early?

Sure! Coat them and refrigerate for up to 24 hours before cooking.

→ Should I fry or bake?

Frying makes them crunchier, but baking is a lighter option and still delicious.

→ Can I freeze them?

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

→ What dips go best?

Try ranch, marinara, sour cream, or spicy chipotle mayo.

→ How do I keep cheese inside?

Press the potato mixture securely around the cheese so it doesn’t leak.