Begin by peeling and cutting the Russet potatoes into sticks, roughly the size of your pinky finger. Boil in salted water for 5-7 minutes until just tender. Drain and cool completely.

While potatoes cool, set up three shallow bowls: one with flour, another with beaten eggs, and the last with a mixture of panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper.

Coat each potato stick; roll in flour, dip in eggs, and press into breadcrumb mixture. Lay coated sticks on a baking sheet.

Make a small slit in the center of each potato stick and stuff with shredded mozzarella cheese. Seal edges.

Heat vegetable oil in a skillet to 350°F. Fry potato sticks in batches for 3-4 minutes on each side until golden brown. Drain excess oil with a slotted spoon.

Transfer fried sticks to paper towels to absorb oil. Garnish with fresh parsley and serve warm with dipping sauces.