Best 13 Creamy Cheesy Potato Stix Recipes

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In the realm of culinary delights, where flavors dance and textures intertwine, embark on a delightful journey to discover the ultimate recipe for creamy cheesy potato stix. These crispy, golden-brown delights, infused with a blend of tangy cheese and a velvety cream sauce, are destined to become a staple in your culinary repertoire. Whether you seek a quick and easy snack or a side dish that steals the spotlight, this guide will lead you to the perfect recipe that suits your taste and time constraints. So, prepare to indulge in the irresistible charm of creamy cheesy potato stix, a treat that promises to leave you craving more.

Let's cook with our recipes!

CREAMY POTATO STICKS



Creamy Potato Sticks image

This homey potato side dish harks back to my ranch kitchen in Montana, where my husband and I raised four sons and a daughter. Hearty eaters, they always spooned up big servings of this casserole. Cutting the potatoes into sticks is a nice change. -Marie Hoyer, Hodgenville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 pound process cheese (Velveeta), cubed
5 to 6 large baking potatoes, peeled
1 cup chopped onion
Paprika

Steps:

  • In a small saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside. , Cut potatoes into 4x1/2x1/2-in. sticks; place in a greased 13x9-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Sprinkle with paprika.

Nutrition Facts :

CREAMY CHEESY POTATOES



Creamy Cheesy Potatoes image

Comfort food at it's best! I don't usually measure when I make this dish, so the ingredients are approximations. You may need more or less of an ingredient to suit your tastes. If you want a cheesy dish, use the cheddar cheese soup, otherwise use the cream of mushroom to use as a creamy base.

Provided by AshleyNeicole

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package o'brien frozen potatoes, thawed
1 cup sour cream
1 1/2 cups sharp cheddar cheese, shredded
1 (10 1/2 ounce) can cheddar cheese soup or 1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
salt
pepper
garlic powder
4 tablespoons butter

Steps:

  • Preheat oven to 350 degrees.
  • Season potatoes to taste.
  • Spray a casserole dish with non-stick cooking spray.
  • In a bowl, combine milk, soup and sour cream.
  • Combine potatoes with milk and soup mixture. Add 1 cup cheddar cheese.
  • Spread evenly into casserole dish and push a tblsp of butter into the mixture at 4 different places. This will help to prevent sticking while the dish cooks. Top with remaining cheese.
  • Bake for about 30-45 minutes or until cheese starts to brown.

CHEEZY POTATOES



Cheezy Potatoes image

This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.

Provided by TRISHAD

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

1 pound frozen Southern-style hash brown potatoes
1 (10.75 ounce) can condensed cream of potato soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Cheddar cheese
½ cup butter, melted
1 cup crushed potato chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
  • Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
  • Remove from oven and let stand 15 minutes before serving.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g

CREAMY CHEESE POTATOES



Creamy Cheese Potatoes image

This easy potato dish is a comfort-food classic. It's popular at gatherings. —Greg Christiansen, Parker, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 3h25m

Yield 10 servings.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 tablespoons butter, melted
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 cup sour cream
Minced fresh parsley, optional

Steps:

  • In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes., Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in cheese and sour cream. Cover and cook 15-30 minutes longer or until heated through. If desired, top with additional shredded cheddar cheese and minced fresh parsley.

Nutrition Facts : Calories 278 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 614mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

BEST EVER CHEESY POTATOES



Best Ever Cheesy Potatoes image

This is a super simple recipe but it is super delicious. We make this for every familiy holiday and it never fails to disappear. This recipe does make super buttery potatoes, so if that isn't what you want you really should cut down on the butter.

Provided by amydietrichmark

Categories     Beginner Cook

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

32 ounces frozen hash browns
1/2 cup butter
2 cups cheddar cheese
1/2 medium onion
15 ounces cream of celery soup
8 ounces sour cream
salt and pepper

Steps:

  • Mix everything but the hashbrowns in a large bowl.
  • Add the hashbrowns.
  • Bake at 350 for at least 1 hour (until slightly brown and bubbly).
  • Enjoy!

CHEESY POTATO SOUP II



Cheesy Potato Soup II image

A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.

Provided by Joan Zaffary

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 9

Number Of Ingredients 9

6 tablespoons unsalted butter
1 ½ cups chopped onions
1 ½ cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 ⅓ cups milk
2 tablespoons chopped fresh parsley

Steps:

  • Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
  • Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
  • In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g

LOADED POTATO AND CHEESE STICKS RECIPE BY TASTY



Loaded Potato and Cheese Sticks Recipe by Tasty image

Here's what you need: russet potatoes, sour cream, green onion, bacon, salt, pepper, cheddar cheese, oil, salt, flour, egg, panko breadcrumb

Provided by Hitomi Aihara

Categories     Appetizers

Yield 24 sticks

Number Of Ingredients 12

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
flour
egg
panko breadcrumb

Steps:

  • 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.
  • Enjoy!

Nutrition Facts : Calories 65 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

FAVORITE CHEESY POTATOES



Favorite Cheesy Potatoes image

My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren't the same without them. It's also a super recipe for Christmas morning brunch. -Brenda Smith, Curran, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

3-1/2 pounds potatoes (about 7 medium), peeled and cut into 3/4-inch cubes
1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
1 cup French onion dip
3/4 cup 2% milk
2/3 cup sour cream
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) process cheese (Velveeta), cubed
Additional minced fresh parsley

Steps:

  • Preheat oven to 350°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain. Cool slightly., In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13x9-in. baking dish., Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15-20 minutes longer. Just before serving, stir to combine; sprinkle with additional parsley. (Potatoes will thicken upon standing.) Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed until heated through and a thermometer inserted in center reads 165°, increasing covered time to 1-1/4 to 1-1/2 hours. Uncover; bake until lightly browned, 15-20 minutes longer. Just before serving, stir to combine. If desired, sprinkle with additional parsley.

Nutrition Facts : Calories 294 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 813mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.

CHEESY POTATOES



Cheesy Potatoes image

If you looked up comfort food in the dictionary this is what you'd find. I usually half this recipe and it's more than enough for the three of us, but I'm posting the recipe as it was given to me by a family friend. Kids love it and so do adults, it's sure to be a family favorite.

Provided by Jamie Morales

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (32 ounce) bag ore-ida shredded hash brown potatoes
1 (16 ounce) bag finely shredded cheddar cheese
1 (16 ounce) container sour cream
1/2 cup butter, melted
1 (10 1/2 ounce) can condensed cream of chicken soup
salt (to taste)
pepper (to taste)

Steps:

  • Preheat oven to 350.
  • In a large bowl, stir together butter, soup, sour cream salt and pepper.
  • stir in cheese. I add the cheese little by little so that it all gets mixed in evenly and doesn't end up all over the counter.
  • stir in potatoes, again little by little.
  • Place mixture into a 9x13 baking pan.
  • Bake for 60 to 90 minutes or until hot all the way through and a little brown around the edges.

Nutrition Facts : Calories 1453.5, Fat 114.6, SaturatedFat 63.8, Cholesterol 248.4, Sodium 1603.3, Carbohydrate 74, Fiber 4.5, Sugar 8.8, Protein 39.9

CHEESY POTATO CASSEROLE



Cheesy Potato Casserole image

This recipe was given to me by my mother-in-law. I slightly modified it. It is a must have for my family's Easter dinner.

Provided by Stacey

Categories     Side Dish     Potato Side Dish Recipes

Time P1DT1h

Yield 10

Number Of Ingredients 8

1 pound frozen hash brown potatoes
2 (10.75 ounce) cans condensed cream of mushroom soup
1 small onion, chopped
1 pint sour cream
2 ½ cups shredded Cheddar cheese
salt and pepper to taste
4 ½ cups crispy rice cereal squares
⅔ cup butter

Steps:

  • Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake in preheated oven 45 minutes, until golden, hot and bubbly.

Nutrition Facts : Calories 457.7 calories, Carbohydrate 26 g, Cholesterol 82.4 mg, Fat 37.8 g, Fiber 0.9 g, Protein 11.4 g, SaturatedFat 21.7 g, Sodium 791.3 mg, Sugar 2.4 g

CHEESY MASHED POTATOES



Cheesy Mashed Potatoes image

Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 9

6 large potatoes, peeled and quartered
1 package (8 ounces) cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup chopped onion
1 large egg
2 teaspoons salt
1/2 teaspoon pepper
Additional shredded cheddar cheese, optional

Steps:

  • Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.

CHEESY CREAMY GARLIC POTATOES



Cheesy Creamy Garlic Potatoes image

Make and share this Cheesy Creamy Garlic Potatoes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 -9 large russet potatoes, peeled and sliced
2 (10 1/2 ounce) cans mushroom soup, undiluted (can use 2 cans golden mushroom soup also)
1/3 cup whipping cream
1/3 cup sour cream
250 g Velveeta cheese, cubed small (can use more)
1/4 cup butter, melted
seasoning salt
fresh ground black pepper
1 tablespoon minced fresh garlic
1 small onion, chopped (can use 3-4 green onions also)
2/3 cup grated parmesan cheese, divided (or to taste)

Steps:

  • Set oven to 350 degrees F.
  • Grease a larger-size casserole dish (enough to hold the mixture, I use my white Corning Ware 13 x 9-inch baking dish for this).
  • Place the sliced potatoes in the the baking dish.
  • In another bowl, combine the soup, sour cream, cubed Velveeta cheese, whipping cream, melted butter, seasoning salt, (I use about 1 teaspoon) and pepper to taste minced garlic, chopped onion and 1/3 cup Parmesan cheese; mix well to combine.
  • Pour over the potatoes in the dish; mix/toss to coat.
  • Top with remaining 1/3 cup (or to taste) grated Parmesan cheese.
  • Bake, covered for about 1 hour and 15 minutes, or until potatoes are tender, (uncover for the last 15 minutes of baking).
  • NOTE about 15 minutes before removing from oven, if desired sprinkle about 1 cup of grated cheddar cheese on top, then return to oven for about 15 minutes, this is optional only.

Nutrition Facts : Calories 738.8, Fat 30, SaturatedFat 17.9, Cholesterol 87.2, Sodium 1293.9, Carbohydrate 97.5, Fiber 11.3, Sugar 8.1, Protein 22.8

CREAMY, CHEESY POTATO STIX



Creamy, Cheesy Potato Stix image

This casserole-like dish reminds me of french fries smothered in cheese sauce. Yummy comfort food!! I have added crumbled bacon to this dish as well, and it is awesome! If you have a french fry cutter, use it to cut the potatoes to make prep super-easy.

Provided by Manda

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup flour
1/2 teaspoon salt
1/4-1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 cups milk
1 (10 3/4 ounce) can condensed cream of celery soup
1/2 lb American cheese, cubed (I use Velveeta)
6 large baking potatoes, peeled
1 cup chopped onion
paprika

Steps:

  • In saucepan, combine flour, salt, pepper, and garlic powder.
  • Gradually whisk in milk until smooth.
  • Bring to boil, cook and stir for 2 minutes.
  • Remove from heat; whisk in soup and cheese until smooth; set aside.
  • Cut potatoes into 4"x1/2"x1/2" sticks; place into greased 13x9' baking dish.
  • Sprinkle with onion and top with cheese sauce.
  • Bake, uncovered at 350 degrees for 1 hour or until potatoes are tender.
  • Sprinkle with paprika.

Tips:

  • For extra crispy potato stix, ensure the oil is hot enough before frying. Use a thermometer to check the temperature; it should read 350°F (175°C).
  • To achieve even cooking, make sure the potato stix are cut into uniform sizes. This will help them cook evenly and prevent some from being overcooked while others are still raw.
  • Use fresh, high-quality potatoes for the best flavor and texture. Russet potatoes are a good choice for this recipe, as they have a high starch content that helps them hold their shape when fried.
  • To add extra flavor, you can season the potato stix with your favorite herbs and spices before frying. Garlic powder, onion powder, paprika, and chili powder are all good options.
  • Serve the potato stix immediately after frying for the best crispy texture. You can also keep them warm in a preheated oven at 200°F (95°C) for up to 30 minutes.

Conclusion:

Whether you're looking for a quick and easy snack or a fun side dish to serve at your next party, these creamy cheesy potato stix are sure to be a hit. With their crispy exterior and soft, cheesy interior, they're a delicious and satisfying treat that everyone will love. So next time you're craving something cheesy and potato-y, give this recipe a try. You won't be disappointed!

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