Here’s what you need: russet potatoes, sour cream, green onion, bacon, salt, pepper, cheddar cheese, oil, salt, flour, egg, panko breadcrumb
Provided by: Smallrecipe.com
Yield: 24 sticks
|3 russet potatoes, cooked and cubed|
|½ cup sour cream|
|¼ cup green onion, diced|
|¼ cup bacon, diced|
|1 teaspoon salt|
|½ teaspoon pepper|
|1 block cheddar cheese, cut into strips|
|oil, for frying|
|salt, to season|
- In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
- Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
- Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball.
- Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
- Dredge the sticks in flour, egg, and panko.
- Option 1 – If you’re going to bake, Preheat oven to 400°F (200°C).
- Option 1 – To Bake: Transfer dredged sticks onto baking sheet and drizzle olive oil and salt.
Option 2 – Fry in oil that is heated at 350°F (180°C) for 3 minutes or until golden brown.
- Option 1 – Bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
- Option 2 – Transfer from oil to drying rack and season with salt.
- Let it cool for a few minutes as they will be HOT.
Calories 65 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
Loaded with a shockingly mozzarella-like potato cheese, these crispy-on-the-outside, melty-on-the-inside vegan cheese sticks require a little planning ahead, but they are well worth the effort.
Provided by: FORKSOVERKNIVES.COM
Total time: 1 hours + OVERNIG hours T FREEZING
Prep time: 1 hours
|1 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes|
|1¼ cups unsweetened plant milk, such as almond, soy, cashew, or rice; divided|
|¼ teaspoon agar powder|
|3 tablespoons nutritional yeast, divided|
|1½ teaspoon white wine vinegar|
|1 teaspoon lemon juice|
|½ of a small garlic clove, minced|
|½ teaspoon sea salt, divided|
|¼ teaspoon freshly ground black pepper, divided|
|3 tablespoons arrowroot powder|
|¾ cup whole grain bread crumbs|
|1 tablespoon ground flaxseeds|
|1 teaspoon Italian seasoning|
|¼ teaspoon paprika|
|1 cup oil-free marinara sauce|
- Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender.
- In a small saucepan combine ¾ cup of the milk and the agar powder; mix well. Bring to boiling; reduce heat. Simmer 10 minutes, stirring frequently. Remove from heat; cool 5 to 10 minutes.
- Transfer potatoes to a food processor. Add the milk mixture, 1 Tbsp. of the nutritional yeast, the vinegar, lemon juice, garlic, ¼ tsp. of the salt, and ⅛ tsp. of the pepper. Cover and process until very creamy.
- Line a small freezer-safe tray or dish with parchment paper. Spread the potato cheese in prepared tray to no more than ½ inch thick; let cool. Cover tray in plastic wrap; freeze overnight.
- Preheat oven to 400°F. Line a baking sheet with parchment paper. In a shallow bowl whisk together the arrowroot powder and the remaining ½ cup milk until there are no lumps.
- In another bowl whisk together the bread crumbs, the remaining 2 Tbsp. nutritional yeast, the flaxseeds, Italian seasoning, paprika, the remaining ¼ tsp. salt, and the remaining ⅛ tsp. pepper. Place one-fourth of the mixture in a shallow bowl.
- Remove cheese from freezer; let stand on the counter a few minutes or until the parchment releases easily from the tray. Invert the cheese onto a cutting board and remove the parchment. Cut cheese into 2× ½-inch sticks.
- Dip frozen cheese sticks in milk mixture, then roll in bread crumb mixture to coat. Place on the prepared baking sheet. Repeat dipping and rolling each stick a second time, starting with the sticks that were coated first and adding reserved bread crumb mixture as crumbs get soggy. Arrange sticks at least 1 inch apart on baking sheet.
- Bake 20 to 22 minutes or until the cheese starts to peek out from the sticks. Don’t bake too long or the sticks will melt. Serve hot with marinara sauce for dipping.
This cheese potato bread is the ultimate comfort food. It’s cheesy, garlicy, delicious and very easy to make. This potato stuffed bread doesn’t require oven, no yeast and no eggs in the dough. This cheesy potato bread is baked in the frying pan.
Provided by: Smallrecipe.com
Categories: Bread Recipes,Side Dishes
Prep time: 15 minutes
Cook time: 01 hours 15 minutes
|1¼ cups (160g) Flour|
|1 tablespoon (15g) Butter|
|1/2 cup (120ml) Milk|
|1/2 teaspoon Salt|
|1 Potato, large|
|2 tablespoons Mayonnaise|
|2oz (60g) Mozzarella cheese, shredded|
|1 tablespoon Parsley, chopped (optional)|
|1 garlic clove, crushed (optional)|
- Make the dough: in a large bowl, mix flour and salt, add milk and butter, mix until dough is formed. Knead until smooth. Cover with a plastic wrap and refrigerate for 1 hour.Make the filling: peel the potato and boil until fork tender.Place boiled potato in a large bowl and mash until smooth. Add salt, parsley, garlic and mayonnaise. Mix until combined and smooth.Take the dough out of the fridge and roll into a 22cm (9-inch) circle.Spread potato filling in the center of the rolled dough and sprinkle shredded cheese on top.Fold the edges of the dough over the filling as sown in the video. Pinch the dough to seal it.Using a rolling pin, roll the dough gently.Melt one tablespoon of butter in a large pan, place the bread in the pan and cook until golden, flip and cook until golden on the second side.Remove from heat and serve.
How long do you fry potato cheese sticks?
Cut potatoes into 1/2″ strips and cut the strips in half. Working in batches (please see tips), carefully fry potatoes for about 2-3 minutes or until golden brown. As a tip, use tongs to lower potato sticks into the oil one at a time. Drain potato cheese sticks on paper towels and repeat until all sticks are fried.
What to do with uncooked potato cheese sticks?
Use a freezer-safe bag or container to store your extra uncooked potato cheese sticks and enjoy them again and again. Nathan Hutsenpiller is a photographer and writer residing in Queens, NY. He specializes in portrait, street and skateboard photography while also pursuing a
career in photojournalism.
How do you make a potato and cheese sandwich?
Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball. Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered. Dredge the sticks in flour, egg, and panko.
How do you wrap a potato in cheese?
Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball. Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.