Place the potatoes in a large pot and fill it with cold water to cover. Add about 1 teaspoon of salt and stir. Bring to a boil, then reduce to medium heat and cook for about 15 minutes or until fork tender.

Fry the bacon until crispy. Reserve ¼ of it for the dip.

Drain the potatoes and transfer to a large bowl. Add butter, salt, pepper, milk, and egg, then mash until smooth.

Stir in the bacon and parsley.

Prepare three shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs. Optionally season the flour and eggs with salt and pepper.

Scoop out mashed potato, flatten it, and place a cheese cube in the center. Wrap around the cheese and shape into balls or cylinders. Repeat with remaining mixture.

Roll each croquette in flour, dip in beaten egg, and coat in breadcrumbs. Place on a plate or tray.

Optionally refrigerate for 30-60 minutes to hold shape.

Heat vegetable oil in a pot to about 2 inches deep over medium-high heat.

Fry croquettes in batches (about 4-5 at a time) until golden, rolling occasionally. Place on a towel-lined bowl to cool.

To make the dip, combine sour cream, chopped bacon, smoked paprika, parsley, salt, and pepper in a small bowl. Stir well.

Serve the croquettes warm with the dip.