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.
