Bacon, Cheddar, and Potato Croquettes with Chipotle Sour Cream

This one will have 'em coming back to the plate for more!!
(makes 20 pieces)

5 russet potatoes
5 strips smoked uncured bacon (no nitraits or 'trites*)
4 oz. sharp* cheddar, cubed
1 cup seasoned panko bread crumbs
2 eggs, beaten
4 oz. Kerrygold* butter
4 oz. heavy cream
Kosher* salt and fresh ground pepper, to taste
Veg. or avocado* oil for frying
1/2 cup sour cream
5-6 dashes chipotle hot sauce, to taste

Preheat oven to 350. Boil potatoes with skin on until fork tender (approx. 60 mins.). Place bacon on baking sheet and cook until crisp, remove from oven and chop finely, set aside. When potatoes are fork tender, remove from pot and drain water. When potatoes are cool enough to handle, peel, and return to pot. Add cream and butter, then mash and stir over low heat until smooth. Stir in bacon, S&P to taste. Assemble two shallow bowls, one with beaten egg, and one with bread crumbs. Take a cube of cheese and form a ball of the potatoes around it; they should be about the size of a golf ball. Dip the ball in the egg wash then in the bread crumbs to coat. You can make the entire batch 1-2 days ahead of time, and store in fridge. Preheat oil to 375. Fry croquettes until golden brown and crispy on the outside, you should have a nice center of melted cheese. For sauce simply mix sour cream and chipotle hot sauce and serve with croquettes.

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MM