Crispy Loaded Potato Bombs 750g russet potatoes 1 cup Bacon, chopped 1 cup Sharp cheddar 1/2 cup Spring onions, chopped 1 Egg, for binder Plain flour, for coating 2 eggs, for egg wash Mozzarella cheese, for Panko, for breading 1 cup sour cream 1 tbsp ranch seasoning 1. Boil the potatoes whole until fork-tender. Once cooked, let them cool slightly, then peel. 2. Bake the bacon at 350°F (175°C) for 15–20 minutes, or until crispy. Let it cool, then chop into small pieces. 3. Pass the peeled potatoes through a potato ricer. Season with salt and black pepper to taste. 4. Fold in the chopped bacon, sliced green onions, egg, and shredded cheddar cheese until evenly combined. 5. Shape the potato mixture into oblong croquettes, placing a piece of mozzarella in the center of each one. Seal the edges to fully enclose the cheese. 6. Coat each croquette in all-purpose flour, dip into beaten egg, then coat evenly with panko breadcrumbs. 7. Fry at 350°F (175°C) for about 4 minutes, or until golden...