1-First, in a large bowl, combine the cooked and cubed russet potatoes, diced bacon, diced green onions, sour cream, salt, and pepper. Mash everything together until it’s mostly smooth but with some fun chunks for texture. This step builds the flavorful base that holds everything in place.

2-Next, cut the cheddar cheese into strips about ¼ inch thick, making sure they’re ready for stuffing. Then, take a spoonful of the potato mixture, flatten it in your palm, place a cheese strip in the center, and wrap the mixture around it to form a ball. Keep going until you’ve used all the mixture these will become your sticks!

3-Coating and Cooking Steps: Prepare three bowls: one with flour, one with the beaten egg, and one with a mix of cornstarch and panko breadcrumbs. Roll each potato ball first in flour, then dip it in the egg, and finally coat it with the breadcrumb mixture for that irresistible crunch.

4- Pour vegetable or canola oil into a deep fryer or large pot to about 2 inches deep and heat to 350°F (180°C).

5- Carefully add the coated sticks to the hot oil using tongs and fry for about 3 minutes until they’re golden brown and crispy.

6- Remove them with a slotted spoon, drain on paper towels, and sprinkle with a bit of salt while they’re still hot.

7- For a baked version, preheat your oven to 400°F (200°C), place the sticks on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with salt, and bake for about 15 minutes until golden and the cheese melts inside.

8- Let them cool for a few minutes before serving to enjoy that perfect gooey center.