This recipe involves creating a soft potato dough to encase the cheese, ensuring a perfect melt without leakage.
Ingredients
| Component | Quantity | Notes |
| Potatoes | 3 medium (about 1.5 lbs) | Russet or Yukon Gold, peeled and cubed |
| Butter | 1 tablespoon | For the mash |
| Milk or Cream | 1-2 tablespoons | For the mash (optional) |
| Salt & Pepper | To taste | For seasoning the potato mix |
| Shredded Cheese | 1/4 cup | Parmesan or Mozzarella, mixed into the potato for flavor |
| Mozzarella Sticks | 8-10 sticks | Cut in half, or use block mozzarella cut into $1/2$-inch thick sticks |
| All-Purpose Flour | 1/2 cup | For the dredge |
| Large Eggs | 2 | Lightly beaten for the wet dredge |
| Breadcrumbs | 1 cup | Mix of Panko and regular breadcrumbs for crunch and color |
| Seasoning Mix | 1 teaspoon | Paprika, dried parsley, garlic powder, and chili flakes (for color/flavor) |
| Oil | For frying or baking | Vegetable or canola oil |