Peel and dice 1 to 1.5 lbs. potatoes into 1/2-inch cubes. Place the potatoes in a large pot and add enough water to cover them. Bring to a boil and cook for about 15 minutes, until fork-tender. Drain and set aside.

While potato is boiling, mince the 4 cloves of garlic and 1 small jalapeño pepper. Fry 5 to 6 strips of bacon until crisp. Let it cool. Once cool, crumble up the bacon.

In the same pot you cooked the potatoes in, heat 2 tablespoons of butter, add in the garlic minced and jalapeño over medium heat. Cook for 1 min, until the garlic and jalapeño are fragrant. Turn off heat. Return the potatoes to the pot along with 1/2 cup sour cream. Mash the potatoes with potato masher until it's creamy. Mix in crumbled bacon, 1 egg, 1/2 cup sliced scallions, 1/4 tsp ground black pepper, and 1/2 cup of shredded Mexican blend cheese. Let this mixture cool to room temperature - until it's cool enough to handle. Preferably leave in fridge overnight to harden and dry up a bit (but not necessary)

Using a small scoop, portion balls evenly onto a baking sheet. Chill the balls for 30 minutes to keep shape.

In 3 separate bowls/dishes: add 1 cup flour in one dish, add 3 to 4 cups panko breadcrumbs to the second dish, and whisk 2 eggs plus 1/4 cup of water in the third dish. Take the chilled potato
balls, roll them in palms to make more into sphere shape. For each ball, coat it in flour, then egg, then breadcrumbs. Then coat once more with egg, and once more with bread crumbs. Set aside - and store these in the fridge while you wait to fry.

Heat 3 inches of oil in a wok on high heat. Working in small batches - fry without crowding, until golden on all sides, about 3-4 minutes. Remove with a slotted spoon to a paper towel-lined plate to cool. Wait for oil to get very hot again (about 3 minutes) before adding the next batch.

Top with additional sliced scallions as garnish, and enjoy!