Irresistibly Cheesy Potato Croquettes for Cozy Nights

Scale

3 pounds Russet potatoes (Yukon Gold works well.)
6 slices Thick-cut bacon (Swap with diced tempeh for vegetarian.)
4 ounces Provolone cheese (Mozzarella or feta are alternatives.)
4 ounces Sharp cheddar cheese (Mild cheddar can be used.)
1 cup Panko breadcrumbs (Regular breadcrumbs or crushed cornflakes can substitute.)
1 cup All-purpose flour (Gluten-free flour is a substitute.)
3 large Eggs (Plus 1 for coating; consider flax eggs for vegan.)
¼ cup Parsley (Freshly chopped, dill or chives can replace.)
8 tablespoons Unsalted butter (Use olive oil for a lighter option.)
½ teaspoon Garlic powder (Fresh minced garlic can be substituted.)
2 tablespoons Whole milk (Substitute with cream or non-dairy milk if needed.)
½ teaspoon Sea salt (Adjust to taste.)
¼ teaspoon Black pepper (Adjust to taste.)
Vegetable oil (For frying; canola oil recommended.)
1 cup Sour cream (Greek yogurt for a tangy option.)
1 tablespoon Lemon juice (Vinegar can substitute.)
2 teaspoons Smoked paprika (Regular paprika or chili powder for different heat.)
2 tablespoons Fresh parsley (Chives can replace.)
2 slices Cooked bacon (Can be omitted for a vegetarian dip.)
¼ teaspoon Fine sea salt
¼ teaspoon Black pepper (Adjust to taste.)

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Prepare the potatoes by peeling and cubing 3 pounds of russet potatoes. Boil in salted water until fork-tender, about 15-20 minutes. Drain and mash until smooth.
In a large mixing bowl, combine the cooled mashed potatoes with 8 tablespoons of unsalted butter, 2 tablespoons of whole milk, ½ teaspoon of garlic powder, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. Fold in 6 slices of chopped bacon, 4 ounces of provolone cheese, 4 ounces of sharp cheddar cheese, and ¼ cup of parsley.
Scoop the mixture into balls or logs about 2-3 inches in size. Chill for 30 minutes on a parchment-lined sheet if desired.
Set up three stations: one with 1 cup of flour, one with 3 beaten eggs, and one with 1 cup of Panko breadcrumbs. Coat each croquette in flour, dip in egg, and roll in Panko.
Heat enough vegetable oil in a skillet to cover the bottom to 350°F (175°C).
Fry croquettes for 3-4 minutes per side or until golden brown. Let them drain on paper towels.
For the dip, mix together 1 cup of sour cream, 1 tablespoon of lemon juice, 2 teaspoons of smoked paprika, and season with ¼ teaspoon of fine sea salt and black pepper. Fold in 2 slices of chopped bacon and 2 tablespoons of parsley.