🥔 Cheesy Baked Potato & Green Onion Sticks

Crispy on the outside, gooey on the inside, and bursting with fresh onion flavor.

The Potato Base:

Potatoes: 3 medium (approx. 500g), peeled and boiled until soft
Cornstarch (or Potato Starch): 2 tbsp (this is the secret to the crispy exterior)
Butter: 1 tbsp, melted

The Flavor & Fillings:

Cheese: 1 cup shredded Mozzarella (for the cheese pull) or a Mozzarella/Cheddar blend
Green Onions: ½ cup, finely chopped (chives also work beautifully)
Seasonings: ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper

For the Finish:

Mash & Cool: Boil the potatoes until fork-tender. Drain and mash them in a large bowl until completely smooth. Crucial Step: Let them cool for about 10 minutes; if they are too hot, the cheese will melt instantly and make the dough greasy.
Create the Dough: Add the melted butter, starch, garlic powder, salt, and pepper to the mash. Mix thoroughly. Fold in the chopped green onions and shredded cheese until you have a soft, moldable dough.
Shape the Sticks: Take a small handful of the mixture (about the size of a golf ball) and roll it between your palms into a log/stick shape, roughly the size of a large finger.
Prep for Heat: Place the sticks on a baking sheet lined with parchment paper. Lightly brush each stick with olive oil. For extra crunch, sprinkle a little extra cheese on top now.
Bake: Preheat your oven to 375°F (190°C). Bake for 20–25 minutes. You are looking for a deep golden brown color and a slight sizzle.
Rest & Serve: Let them sit on the tray for 3–5 minutes after taking them out. This allows the cheese inside to set so they don’t break when you pick them up.

These sticks are great plain, but even better dipped:

If you want them even crispier, pop them in the Air Fryer at 380°F (193°C) for 12–15 minutes, shaking the basket halfway through!