Peel and cube the Russet potatoes. Place in a large pot of salted water, bring to a boil and cook for 15-20 minutes until fork-tender. Drain and cool.

In a mixing bowl, mash the cooled potatoes thoroughly with unsalted butter, milk, garlic powder, salt, and pepper.

Cool the potato mixture for about 10 minutes. Fold in beaten egg, crumbled bacon, provolone cheese, sharp cheddar cheese, and chopped parsley.

Shape the mixture into 2-3 inch cylindrical croquettes, place on parchment-lined tray, and refrigerate.

Prepare a breading station with all-purpose flour, beaten egg, and panko breadcrumbs. Coat each croquette in flour, dip in egg, and cover with breadcrumbs.

Heat vegetable oil to 350°F in a large skillet. Drop in crumbs to check readiness; they should sizzle.

Carefully fry croquettes for 3-4 minutes on each side until golden brown. Drain on paper towels.

Mix sour cream, lemon juice, smoked paprika, parsley, and crumbled bacon in a small bowl for dip. Serve warm with dip.