Cook and peel 2-3 large russet potatoes until tender, about 15-20 minutes. Drain and mash with bacon, green onions, sour cream, salt, and pepper.

Slice cheddar cheese into sticks approximately ¼ inch thick.

Take a generous spoonful of the potato mixture and flatten it, place a cheese stick in the center, wrap it around the cheese to form a ball. Repeat.

Prepare three bowls: one with all-purpose flour, one with a beaten egg, and one with cornstarch and panko breadcrumbs.

Roll each potato ball in flour, dip in beaten egg, and then roll in breadcrumbs until fully coated.

Heat vegetable oil to 350°F (180°C) in a deep fryer or large pot.

Add the coated Potato Cheese Sticks to the hot oil, frying for about 3 minutes until golden brown. Alternatively, bake at 400°F (200°C) for 15 minutes.

Remove from oil and let drain on paper towels, cool slightly before serving.