Peel the potatoes and slice into 1cm thick rounds. Steam over cold water for 15–20 minutes until tender (you should be able to pierce them easily with chopsticks). To avoid excess moisture, place a cheesecloth under the potatoes while steaming.

Drain well. Mash until smooth with a fork or potato masher—no lumps!

While still hot, mix in the butter, sea salt, and ground black pepper. Stir quickly until the butter is fully melted and evenly combined. The mixture should be firm enough to shape—if too dry, add 1 spoon of milk; if too wet, add a little cornstarch.

Skewer each sausage half, then add a cheese block to the same skewer.

Take about 50g mashed potato, roll it into a ball, flatten in your palm, and wrap it around the sausage and cheese.

Seal tightly, especially the seams, to prevent cheese leakage.

Coat each potato dog evenly with cornstarch. Shake off excess. Be sure to cover the seams well.

Dip into the beaten egg, coating completely.

Roll in breadcrumbs. Press gently so the crumbs stick firmly.

Oven method (recommended):

Place the coated potato dogs on a parchment-lined tray. Spray or lightly brush with oil.

Preheat oven to 180°C (356°F). Bake on the middle rack for 15 minutes, then raise to 200°C (392°F) and bake another 10 minutes.

Flip halfway (after 10 minutes) to ensure even crispiness.

Frying method (for extra crunch):

Heat oil to 160°C (320°F). Insert a chopstick—if bubbles rise around it, it's ready.

Fry each potato dog for 3–4 minutes on low heat until golden. Drain on paper towels.

While still hot, drizzle with ketchup and mayonnaise. For a prettier finish, pipe in a crisscross pattern.

Sprinkle with parsley or green onion. For that ultimate cheese pull, enjoy immediately!