Potato Cheese Sticks

Why You’ll Love This Recipe

I love this recipe because it makes the most of leftover potatoes or basic pantry staples. The combination of sour cream, green onions, and melty cheese gives the filling a rich, flavorful punch, while the crispy crust makes every bite satisfying. These sticks are easy to shape, freeze well, and are always a hit with guests and kids alike.

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

• ½ cup sour cream

• ¼ cup green onion, diced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 cup shredded cheddar cheese (or mozzarella)

• ½ cup all-purpose flour (plus more for dusting)

• 2 eggs, beaten

• 1 ½ cups breadcrumbs (plain or seasoned)

• Oil, for frying

Directions

1. Mash the Potatoes:
   I place the cooked russet potatoes in a large bowl and mash them until smooth.

2. Mix the Filling:
   I stir in sour cream, diced green onions, salt, pepper, and shredded cheese. I mix until everything is well combined and the mixture is thick and moldable.

3. Shape the Sticks:
   I take small handfuls of the mixture and roll them into sticks (about 3 inches long and ¾ inch thick). If the mixture is too soft, I refrigerate it for 15–20 minutes to firm up.

4. Coat the Sticks:
   I set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls. I roll each stick in flour, dip in egg, then coat in breadcrumbs.

5. Fry Until Golden:
   I heat oil in a skillet over medium heat (about 350°F or 175°C) and fry the sticks in batches until golden brown and crispy—about 2–3 minutes per side. Then I transfer them to a paper towel-lined plate.

6. Serve:
   I serve the potato cheese sticks hot with ketchup, ranch, or my favorite dipping sauce.

Servings and timing

Serves: 6
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Calories per serving (approx): 280 kcal

Variations

Swapping in parmesan or pepper jack cheese adds a different twist. For a baked version, I spray the coated sticks with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway.

storage/reheating

I refrigerate any leftovers in an airtight container for up to 3 days. To reheat, I pop them in an oven or air fryer at 375°F for 5–7 minutes to get that crispy texture back. They also freeze well—just shape, bread, and freeze before frying.

FAQs

Can I use leftover mashed potatoes?

Yes, I often do. Just make sure they’re firm enough to shape. I sometimes add a bit of flour if they’re too soft.

Can I bake these instead of frying?

Definitely. I bake them at 400°F (200°C) for 20–25 minutes, flipping once. They don’t get quite as crispy as frying, but they’re still delicious.

What cheese works best?

I use cheddar for sharp flavor, but mozzarella makes them stretchier. A mix of both works great too.

Can I make them gluten-free?

Yes. I use gluten-free flour and breadcrumbs. The texture is still great, especially if I use starchy potatoes.

Do I need to chill the mixture before shaping?

If the mixture feels sticky or too soft, I chill it for 15–20 minutes. It makes shaping and breading easier.

Conclusion

Potato cheese sticks are crispy, cheesy, and totally addictive. I make them when I want a quick, satisfying snack or when I have leftover potatoes to use up. Whether I serve them at a party or just enjoy them on the couch, they always hit the spot.