Begin by peeling and cubing the russet potatoes, then place them in a large pot of salted water. Boil over medium-high heat for 15-20 minutes until the potatoes are fork-tender and easily break apart. Once cooked, drain the potatoes and allow them to cool slightly before moving on to the next step.

In a large mixing bowl, take the cooled potatoes and mash them until smooth and creamy using a potato masher or a fork. Mix in the unsalted butter, whole milk, garlic powder, sea salt, and black pepper until thoroughly combined.

Allow the mashed potato mixture to cool completely before folding in the beaten eggs, crumbled thick-cut bacon, provolone cheese, sharp cheddar cheese, and chopped parsley.

Using your hands, form the potato mixture into 2-3 inch balls or logs, ensuring they hold their shape. If the mixture feels too soft, refrigerate it for about 30 minutes to firm up.

Set up a dredging station with three shallow dishes: one for all-purpose flour, one for beaten eggs, and one for panko breadcrumbs. Carefully coat each croquette in flour, dip it into the eggs, and then roll it in breadcrumbs.

In a large skillet, add vegetable oil and heat it to 350°F (175°C). Use a cooking thermometer to check the oil temperature.

Gently place the dredged croquettes in the hot oil, frying them for about 3-4 minutes per side or until they are golden brown and crispy. Drain on a plate lined with paper towels.

While the croquettes are frying, prepare the zesty dipping sauce by mixing together sour cream, fresh lemon juice, smoked paprika, and additional chopped parsley.