One cold winter afternoon, after helping clear the snowy sidewalks with my neighbors, I came home with frozen fingers and a growling stomach. The house smelled faintly of coffee and wood polish, leftovers from my morning cleaning spree. I needed something warm, filling, and easy.
I remembered an old snack my mother used to make on days like this: crispy potato cheese sticks. We didn’t call them that back then, just “cheesy mash bites”, but the idea was the same. She’d use leftover potatoes from the night before, add a little bacon or scallion if we had it, and hide cheese right in the middle. Then came the dipping, coating, and sizzling in hot oil until they turned golden and irresistible.
Now, every time I shape those little sticks and hear them sizzle in the pan, I feel like I’m back in her kitchen again, her humming filling the space, snowflakes tapping against the windows. These potato cheese sticks have become a go-to in my house for snow days, lazy Sundays, and even family game nights.
They’re easy to prepare, and the kids still race to the table when they see them on the plate. Funny how the simplest things often stay with us the longest.
Short Description
Crispy potato cheese sticks are filled with cheddar cheese and bacon, coated in panko and cornstarch, then fried or baked until golden—a fun snack or brunch treat.
Key Ingredients
Potato Mixture
- 3 russet potatoes, cooked and cubed
- ¼ cup green onions, diced
- ½ cup sour cream
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup bacon, diced
Cheese Center
-
1 block cheddar cheese, cut into ¼-inch thick strips
Coating
- Flour, as needed
- Beaten egg, as needed
- ⅔ cup cornstarch
- 1 cup panko breadcrumbs
Frying or Baking
- 4 cups oil (vegetable, canola, peanut)
- For baking: drizzle olive oil
Tools Needed
- Large bowl
- Potato masher or fork
- Three shallow bowls (flour, egg, coating)
- Heavy-bottom pot or deep fryer
- Tongs & slotted spoon
- Baking sheet & parchment (if baking)
Cooking Instructions
Step 1: Make the Potato Mixture
Combine cubed potatoes, diced bacon, green onions, sour cream, salt, and pepper. Mash until mostly smooth with some chunks.
Step 2: Prep the Cheese
Slice cheddar into strips about ¼-inch thick.
Step 3: Shape Sticks
Flatten spoonfuls of potato mixture in your palm, place a cheese strip inside, and form into sticks, fully enclosing the cheese.
Step 4: Coat Sticks
Set up bowls: flour, beaten egg, and cornstarch+panko. Roll each stick in flour, dip in egg, then coat in panko mixture.
Step 5: Fry (Recommended)
Heat oil in pot to 350°F (180°C) to a depth of 2 inches. Fry sticks in batches, about 3 minutes per batch until golden brown. Drain on paper towels and sprinkle with salt.
Step 6: Bake (Optional)
Preheat oven to 400°F (200°C). Arrange sticks on parchment-lined sheet, drizzle olive oil lightly, sprinkle salt. Bake about 15 minutes until golden and cheese melts.
Step 7: Cool Slightly & Serve
Allow sticks to rest a few minutes before serving, cheese center will be very hot.
Why You’ll Love This Recipe
Cheesy Comfort: Melty cheddar in every bite wrapped in seasoned potato.
Crisp Texture: Panko + cornstarch gives a satisfying crunch.
Simple Ingredients: Uses leftovers and pantry staples.
Versatile: Great as snack, appetizer, or brunch treat.
Kid-Friendly: Fun to make and easy to eat bite‑size sticks.
Mistakes to Avoid & Solutions
Cheese leaks: Fully encase cheese in potato before frying.
Mixture too loose: If sticks fall apart, chill in fridge for 15 minutes before coating.
Soggy crust: Ensure oil is at proper temperature before frying.
Overcrowding pan: Fry in small batches so oil stays hot.
Baked sticks too dry: Drizzle olive oil and flip halfway through baking.
Serving and Pairing Suggestions
Serve with marinara, ranch, or sour cream dip.
Pair with a fresh garden salad or crispy coleslaw.
Perfect side for brunch with eggs or fresh fruit.
Present on a platter for family-style serving, letting everyone grab their own stick.
Storage and Reheating Tips
Store: Place in airtight container in fridge up to 2 days.
Reheat (Oven): Warm at 350°F for 5–7 minutes, coating stays crispy.
Reheat (Air Fryer): 350°F for 3–5 minutes for renewed crunch.
FAQs
1. Can I use mashed potatoes instead of cubed?
Yes, cooled mashed works fine; just ensure it’s thick enough to shape.
2. Vegetarian version?
Omit bacon and add finely chopped sautéed mushroom or roasted red pepper.
3. Can I bake only?
Yes, stick to baking steps, but expect softer crust unless generously drizzled with oil.
4. Can I make ahead?
Freeze shaped but uncooked sticks on tray then store in freezer bag up to 1 month. Fry or bake straight from frozen.
5. Cheese substitute?
Mozzarella works well for its stretch and mild flavor.
Tips & Tricks
Chill shaped sticks before coating to firm them up.
Use fresh cut cheddar, pre-shredded can be too moist.
Keep oil at stable temperature, 250°F causes oil absorption, 375°F browns too fast.
Drain on wire rack instead of paper towel for crispier bottom crust.
Try mixing herbs like chives or thyme into potato mix for added flavor.
Recipe Variations
Sweet Potato Cheese Sticks
Substitute one russet with sweet potato for a hint of sweetness.
Spicy Jalapeño Cheese Sticks
Add diced jalapeño or sprinkle cayenne into the potato mix for heat.
Herbed Potato Bites
Mix rosemary and minced garlic into potatoes; use asiago cheese for bold taste.
Baked Healthier Version
Use whole‑wheat panko and bake with light olive oil drizzle; serve with Greek yogurt dip.
Final Thoughts
That night, we all sat on the couch under thick blankets, passing a plate of these crispy sticks while watching an old movie. Not a single one made it to the end credits. Even the picky eaters asked for seconds.
Potato Cheese Sticks Recipe
Print ThisIngredients
- Potato Mixture
- 3 russet potatoes, cooked and cubed
- ¼ cup green onions, diced
- ½ cup sour cream
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup bacon, diced
- Cheese Center
- 1 block cheddar cheese, cut into ¼-inch thick strips
- Coating
- Flour, as needed
- Beaten egg, as needed
- ⅔ cup cornstarch
- 1 cup panko breadcrumbs
- Frying or Baking
- 4 cups oil (vegetable, canola, peanut)
- For baking: drizzle olive oil
Instructions
Step 1: Make Filling
Mash potatoes with bacon, green onions, sour cream, salt, and pepper until mostly smooth.
Step 2: Add Cheese
Cut cheddar into ¼-inch strips.
Step 3: Shape Sticks
Flatten potato mix in your palm, add cheese, and form into sticks.
Step 4: Bread the Sticks
Coat in flour, dip in beaten egg, then coat with panko and cornstarch.
Step 5: Fry
Heat oil to 350°F. Fry in batches for 3 minutes until golden. Drain and salt.
Step 6: Or Bake
Bake at 400°F for 15 minutes on a parchment-lined tray with a drizzle of oil.
Step 7: Serve
Let cool slightly before serving. Cheese will be hot.
