Method:

• Place the potatoes on a baking sheet, covering them in olive oil and poking them with plenty of holes.
• Preheat the oven to 400°F and bake the potatoes for about an hour until they are cooked through.
• Cut the potatoes in half while they are still piping hot and allow the steam to escape for 15 to 20 minutes.
• While they are still warm, mash with a potato ricer or masher
• Chop and add the butter so that it melts in the still warm potato.
• Scramble an egg and add to the butter and potato.
• Season liberally with kosher salt and freshly ground black pepper.
• Add flour to the mixture until it is stiff enough to mold.
•  Cover with plastic wrap pressed down on the potatoes and cool in the refrigerator  for 20 minutes.
• Make balls out of the shredded cheese – about the size of a marble. Compress the cheese as much as possible so it doesn’t over melt when cooking.
• Make balls out of the potato mixture.  use your thumb to put a hole in the potato ball and insert a cheese ball.  Seal the hole to completely cover the cheese.
• Next, coat the potato ball in flour, then dip it in an egg wash, and lastly dip it in bread crumbs.
• Heat a quart of vegetable oil to 350°F.
• Fry those guys for 5 to 7 minutes or until browned and crisp.
• Season generously with kosher salt.
• Combine some dried ancho chili powder, garlic powder, salt and pepper with sour cream.
• Roast bacon in a 375°F Oven for 20 to 25 minutes until nice and crisp.
• Put some of the sour cream mixture on a plate, sprinkle with bacon bits and finally the cheese filled potatoes on top.