Wash, scrub and peel the potatoes. Cut into 1-inch chunks and place into a large pot. Cover with cold water and add a teaspoon of salt. Bring to a boil, uncovered, over medium-high heat until the potatoes are tender when pierced with a fork, 15-20 minutes.

Drain well and place the potatoes back into the pot. Add the milk, black pepper, garlic powder, bacon bits and a ½ teaspoon of salt and mash well. Set aside to cool.

Once the potatoes are cool enough to handle, use an ice cream scoop or a large cookie scoop to measure out 2 tablespoons of potato. Form into a ball and make an indentation in the center with your thumb. Place a cube of cheese inside and enclose it with the mashed potato. Gently roll into a ball shape and set aside on a tray. Repeat with the rest of the cheese and mashed potatoes.

Prepare the breading station with three shallow dishes (like pie pans). 1-flour and ½ teaspoon salt and ½ teaspoon pepper, 2-2 eggs, lightly beaten; 3-Panko breadcrumbs and dried parsley.

Gently roll the potato ball in the flour to coat, then in the egg and finally coat completely with the panko. Set back on the tray and continue with the remaining balls.

Heat 2-inches of oil to a large, heavy bottomed pot with high sides over medium heat. It should reach 375 degrees. Using a heat-safe slotted spoon or metal strainer, gently place the balls one at a time into the hot oil. Fry, turning occasionally, until the breading is crispy and golden, about 2-3 minutes. Transfer to a paper towel lined plate to drain.

Allow to cool for 5-10 minutes, but serve warm with marinara sauce for dipping. Garnish with fresh minced parsley.