Begin by peeling and cubing the russet potatoes. Place them in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, then drain.

In a mixing bowl, mash the cooled russet potatoes and incorporate butter, whole milk, garlic powder, sea salt, and black pepper.

Once the mixture is slightly warm, gently fold in the beaten eggs, cooked bacon, provolone cheese, sharp cheddar cheese, and chopped parsley.

Using your hands, scoop the potato mixture and form it into balls or logs, then chill in the refrigerator if too soft.

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

Heat vegetable oil in a skillet and fry the croquettes in batches until golden brown on both sides.

Prepare the dipping sauce by mixing sour cream, lemon juice, smoked paprika, and parsley until well combined.