Begin by peeling and cutting your russet potatoes into stick shapes, aiming for about ¼ inch thick. Bring a pot of salted water to a boil, then add the potato sticks and cook for 5–7 minutes, until slightly tender but not fully cooked. Drain the potatoes and set them aside to cool completely on a clean kitchen towel.

Prepare your breading station by placing three shallow bowls in a row. In the first bowl, add all-purpose flour. In the second, crack open two large eggs and beat them well. Finally, in the third bowl, combine panko breadcrumbs with garlic powder, onion powder, smoked paprika, salt, and pepper, mixing well to ensure an even coating for your crispy potato cheese sticks.

Take a cooled potato stick and roll it in the flour, making sure it's completely covered, shaking off any excess. Next, dip the flour-coated stick into the beaten eggs, ensuring it's well-coated. Finally, transfer the stick into the panko mixture, pressing gently to help the breadcrumbs adhere, creating a crunchy layer around your potato.

Once coated, carefully make a small slit along the length of each potato stick, creating a pocket for the cheese. Take approximately 1 tablespoon of shredded mozzarella and stuff it into the slit, then gently press the edges together to seal the cheese inside.

In a large skillet, heat about 2 inches of vegetable oil over medium-high heat. Fry the coated potato cheese sticks in small batches for 3–4 minutes, turning them occasionally until they achieve a rich golden brown color and are crispy all around.

Once your crispy potato cheese sticks are perfectly golden, use a slotted spoon or tongs to remove them from the oil. Place them on a plate lined with paper towels to drain any excess oil. Serve these delightful snacks warm, optionally garnished with fresh parsley, and along with your favorite dipping sauces.