Peel and cube the russet potatoes, then boil them in a pot of cold water until fork-tender.

Drain the potatoes and return them to the pot. Add butter, milk, garlic powder, salt, and pepper. Mash until smooth.

Fold in beaten eggs, chopped bacon, provolone cheese, cheddar cheese, and fresh parsley. Mix gently without overworking.

Shape the mixture into 2-3 inch logs or balls and arrange on a parchment-lined baking sheet.

Set up a dredging station with flour, beaten eggs, and panko breadcrumbs. Coat each croquette accordingly.

Heat vegetable oil in a skillet. Fry the croquettes until golden brown on both sides.

For the dip, mix together sour cream, lemon juice, smoked paprika, parsley, and bacon bits.