Cheese Sticks Recipe

Prep Breading Stations

Set up three shallow trays. In tray 1 combine the flour, cornstarch and 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder. In tray 2 whisk together the eggs and milk until smooth. In tray 3 combine panko, dry breadcrumbs, remaining salt (1 tsp), remaining pepper (1/2 tsp), smoked paprika and remaining garlic powder; stir to blend.

If frying: pour vegetable oil into a large heavy pot or deep fryer to a depth of about 2 inches (about 4–6 cups depending on vessel). Heat oil to 350°F (175°C). If baking: preheat oven to 425°F (220°C) and line a baking sheet with parchment; lightly oil or spray the sheet.

Prepare the cheese sticks: if using string cheese, unwrap and freeze for 20–30 minutes to reduce melting during fry time. If cutting from a block, cut into 3.5-inch by 3/4-inch sticks and chill.

Dust each chilled cheese stick lightly with cornstarch (this helps the first coating adhere).

Dredge each stick in the flour mixture, then dip into the egg wash, shaking off excess, then press into the breadcrumb mixture to fully coat. For extra protection against leaks, place the coated sticks back on a tray, freeze for 15 minutes, then repeat the egg/breadcrumb step for a double coat. Keep coated sticks chilled until ready to cook.

Fry method: working in small batches, fry the cheese sticks at 350°F (175°C) for 1 to 1.5 minutes until golden. Remove with a slotted spoon and drain on paper towels. Bake method: arrange coated sticks on prepared sheet, spray lightly with oil, and bake 8–10 minutes until golden and crisp (cheese may be fully melted inside).

Serve immediately with warm marinara.

Prepare filling: deseed and finely dice the jalapeños (leave some seeds if you want more heat). In a bowl combine softened cream cheese, shredded cheddar, chopped jalapeños, cilantro (if using), lime juice and a pinch of salt and pepper. Mix until smooth and uniform.

Prep mushrooms: gently wipe mushrooms clean with a damp cloth, remove stems, and pat dry. If mushroom cavities are large, reserve small pieces of stem and chop to mix into the filling.

Using a small spoon or piping bag, fill each mushroom cap with about 1 tablespoon of the cheese-jalapeño mixture, mounding slightly. Chill filled mushrooms in the refrigerator for 10–15 minutes to firm the filling (this helps breading adhere).

Breading: dust each filled mushroom lightly in the flour station, dip into egg wash, then press into the breadcrumb mixture until fully coated. Place on a tray and refrigerate 10 minutes before cooking to help coating set.

Fry at 350°F (175°C) for 2.5–3 minutes, turning once, until the exterior is deep golden and the mushroom is tender. Alternatively, bake at 400°F (200°C) on a lightly oiled sheet for 12–15 minutes until browned and heated through.

Drain on a rack or paper towels and serve warm with ranch or your preferred dipping sauce.

Bake the potatoes: preheat oven to 400°F (200°C). Scrub potatoes and dry. Pierce skins with a fork and bake directly on an oven rack or on a lined sheet for 45–60 minutes until tender when pierced. Alternatively microwave 8–10 minutes until soft, then finish in oven for crisp skins.

When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the flesh leaving a 1/4-inch shell. Reserve scooped potato for another use or mash.

Brush the inside and outer skin lightly with melted butter and season with a pinch of salt and pepper. Place skins cut-side down on a baking sheet and return to oven at 425°F (220°C) for 8–10 minutes to crisp the edges.

Turn skins cut-side up, fill each with shredded cheddar (about 2–3 tbsp per skin) and return to oven for 3–5 minutes until cheese melts and bubbles. Sprinkle crumbled bacon over the melted cheese and warm for 1 minute.

Remove from oven and top with a dollop of sour cream and a sprinkle of chives or green onions. Serve hot alongside poppers and sticks.

Arrange plain cheese sticks, jalapeño mushroom poppers and potato skins on a large platter. Provide small bowls of marinara, ranch and any additional hot sauce. For best texture, serve cheese sticks immediately after frying; poppers and skins can be held in a warm (200°F / 95°C) oven for up to 20 minutes.

Leftovers: refrigerate cooled components separately in airtight containers up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes.