Name: Potato Cheese Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 russet potatoes (cooked and cubed); ¼ cup diced green onions; ½ cup sour cream; 1 block (about 200 g) cheddar cheese, cut into strips; 1 teaspoon salt; ½ teaspoon black pepper; ⅔ cup cornstarch; Flour (for dredging); 1 egg, beaten; 100 g panko breadcrumbs; Vegetable oil (for frying)

I adore these golden potato cheese sticks—crispy on the outside, pillowy and packed with savory potato and green onions inside, with a molten cheddar cheese center that makes every bite irresistible.

Why You’ll Love This Recipe

I fell in love with this snack because it delivers maximum comfort in minimal bites. The potato dough is creamy and flavorful thanks to green onions and sour cream, while the cheddar core adds gooey reward. Coated in cornstarch, flour, and panko, then fried until golden, these sticks offer the perfect combo of creamy, crispy, and cheesy. They disappear fast at gatherings, and that’s exactly why I keep the recipe handy.

ingredients

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

3 russet potatoes (cooked and cubed)
¼ cup diced green onions
½ cup sour cream
1 block (about 200 g) cheddar cheese, cut into strips
1 teaspoon salt
½ teaspoon black pepper
⅔ cup cornstarch
flour (for dredging)
1 egg, beaten
100 g panko breadcrumbs
vegetable oil (for frying)

directions

In a large bowl, mash the cubed potatoes with green onions, sour cream, salt, and pepper until mostly smooth with a bit of texture.
Cut cheddar into strips (~¼″ thick).
Scoop a spoonful of potato mixture, flatten it in my palm, place cheese strip in center, then wrap and seal.
Set up a dredging station: flour, beaten egg, and a mix of cornstarch and panko.
Roll each stick in flour, dip in egg, then coat completely with the cornstarch-panko mix.
Heat 2 inches of oil in a deep pot to 350 °F (180 °C).
Fry sticks in batches until golden and crispy (about 3 minutes).
Drain on paper towels and season lightly with salt while still hot.

Optional baking method: Preheat oven to 400 °F (200 °C). Arrange coated sticks on a parchment-lined sheet, drizzle with olive oil, and bake for 15–20 minutes until golden and cheese is melted.

Servings and timing

Yields: About 20 sticks (depending on size)
Prep time: 15 minutes
Cook time: 30 minutes (including oil heating and frying)
Total time: 45 minutes

Variations

Swap cheddar for mozzarella or pepper jack for mild or spicy twists.
Mix in herbs, jalapeños, or mushrooms for extra flavor.
For lighter options, bake instead of fry—or use an air fryer at 375 °F for 10–12 minutes.
Use sweet potatoes or cauliflower for a lower-carb twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop them in a 350 °F oven for 10–15 minutes—crispy again and piping hot inside.

FAQs

Can I bake these instead of frying them?

Yes—I bake them at 400 °F for about 20–25 minutes until golden and cheese is melted. They’re slightly less crispy but lighter.

Can I make these ahead of time and freeze them?

Certainly. I assemble and freeze them on a baking sheet until firm, then store in a freezer-safe bag for up to 3 months. When ready, I bake or fry them from frozen.

Will air frying work?

Absolutely. I preheat the air fryer to 375 °F, spray the sticks lightly with oil, and cook for 10–12 minutes. They crisp up nicely.

Can I use store-bought mashed potatoes?

I can, though homemade gives better texture. If using pre-made, I make sure to drain excess moisture first to avoid sogginess.

Are these vegetarian-friendly?

Yes, they are completely vegetarian and still deliciously cheesy and flavorful.

Conclusion

I love how these potato cheese sticks bring together creamy potato, melted cheese, and crispy coating in a snack that feels indulgent yet easy to make. Great for parties, movie nights, or a comforting appetizer, they’re always a hit. I hope I inspired someone to make a batch—it’s totally worth it.