In a large bowl, combine 2 cups of cooled mashed potatoes, 1 cup shredded cheddar cheese, 4 slices crumbled turkey bacon, and 2 tablespoons chopped chives or green onions. Stir in ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon salt, and 1 large egg until evenly combined.

Using about 1 tablespoon of the mixture, roll between your palms to form small balls. If the mixture is too soft to hold its shape, refrigerate for 15-20 minutes to firm up.

Set up a dredging station by placing ½ cup all-purpose flour in one dish and 1 cup breadcrumbs in another. For an extra-crispy exterior, you can double-dip the balls by rolling them in flour, then dipping in beaten egg, and finally coating with breadcrumbs.

Heat about 2 inches of vegetable or canola oil in a deep pan until it reaches approximately 350°F. Carefully lower the potato balls into the hot oil in batches to avoid overcrowding, and fry until golden brown on all sides, which takes just a couple of minutes per batch.

Remove the fried bites with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauce or a side salad.