Filling:
3 cups mashed potatoes; chilled
1 cup cheddar cheese; shredded
1/2 cup bacon; fried, diced
1/4 cup chives; chopped
pepper; to taste

Breading:
1/2 cup flour
2 medium eggs; beaten
1 1/4 cup panko bread crumbs
1/2 cup parmesan cheese; shredded

1. Combine the filling ingredients and mix well.

2. Prepare the breading stations with one bowl of flour, one bowl of beaten eggs and one bowl of panko bread crumbs mixed with parmesan cheese.

3. Dust your hands with flour and use an ice cream scoop to measure the balls.

4. Pat them gently to form them into balls and roll them in the palm of your hands to get them perfectly round.

5. Immediately dust them with flour and set aside. Repeat until you have 24 flour-dusted balls.

6. Drop a ball into the egg mixture and use a spoon to flip it over until fully coated. Lift the ball with the spoon and tilt the spoon at the edge of bowl to drain off any excess egg.

7. Drop it in the panko mixture and use another spoon to dredge it fully. Pat in any excess bread crumbs. Set aside and repeat with remaining balls.

8. Fill a medium pot with vegetable oil and heat to 360F.

9. Carefully place 5 or 6 potato balls at a time in the heated oil and fry in batches until golden brown on all sides, about 3 minutes. Drain on paper towels.

Plate and Serve hot.

Note:
If baking, bake at 400F for 5 to 10 minutes or until browned.