Peel the potatoes. Once peeled, rinse the potatoes in a colander under cold water for about 1 minute.

Carefully heat a stovetop burner on high heat. Put the potatoes in a deep pot, then fill with water until the potatoes are covered. Season with some salt – around ½ tbsp. Boil on high heat for about 30 minutes, or until the potatoes are soft and cooked through.

Carefully heat a stovetop burner over medium heat. Add the bacon to a frying pan and fry until the bacon is cooked through, it should be crispy, but not burnt.

Shred the cheddar cheese, either using a grater or a food processor.

Chop the green onion.

Once the potatoes are cooked strain the water and put the potatoes back into the pot or a deep bowl. Add the butter and season with salt, pepper, and garlic powder, then mash it all together. (You could also add this to your stand mixer and allow the mixer to mix it for you!)

Add the bacon, green onion, and cheese to the mashed potatoes and mash together again.

Cool the potatoes in the fridge for 30 minutes to 1 hour.

Whisk the eggs in a bowl.

Add the breadcrumbs to a bowl and shred the parmesan cheese, then mix them both together.

Once the potatoes are cooled use the trigger release scoop to form potato balls. Roll the balls in the egg wash, then in the breadcrumb mixture. Set aside on a tray until you are ready to fry them.

Spray the air fryer with cooking spray, then place the potato balls (5 – 6 at a time depending on your air fryer) spray the potato balls with cooking spray, turn them over and spray the other side with the cooking spray. Air Fry for 5 minutes at 400F.