1- Place the cubed potatoes in a large pot with cold salted water and bring to a boil. Reduce heat and simmer for about 15 minutes until fork tender. Drain and let steam off for a minute, then mash them smooth.

2- Fry the bacon until crispy, setting some aside for the dip to add that smoky flavor later.

3- Mash the potatoes with 8 tablespoons unsalted butter, ½ teaspoon salt (or to taste), ¼ teaspoon pepper (or to taste), 2 tablespoons milk, and 1 large egg until smooth. Stir in 6 slices chopped bacon and ¼ cup chopped fresh parsley while the mash is warm but not hot, then let it cool to room temperature.

4- Scoop golf ball-sized portions of the mashed potato, flatten in your hand, place a cube of 4 ounces cheddar cheese and 4 ounces provolone cheese in the center, then wrap the mashed potato around the cheese and shape into a ball or cylinder.

5- Prepare three shallow dishes with 1 cup all-purpose flour, 3 large beaten eggs, and 1 cup panko breadcrumbs (or regular breadcrumbs). Roll each croquette first in the flour, dip in the beaten eggs, then coat in the breadcrumbs.

6- Optional: Chill the croquettes in the refrigerator for 30 to 60 minutes to help maintain shape and prevent them from falling apart during frying.

7- Heat vegetable oil to 350°F (175°C) in a deep pot. Fry the croquettes in batches of 4 to 5, turning gently until golden brown and crispy, about 3 to 4 minutes. Drain on paper towels to remove excess oil.

8- To make the dip, combine 1 cup sour cream, 2 slices chopped bacon, 2 teaspoons smoked paprika, 2 tablespoons chopped fresh parsley, ¼ teaspoon salt (or to taste), and ¼ teaspoon pepper (or to taste). Blend until well mixed.

9- Serve the croquettes warm with the dip for the best experience. For healthier options, bake at 400°F for 15-18 minutes or air fry at 375°F for 10-12 minutes, flipping halfway through.