Place the cubed potatoes in a large pot and cover completely with cold water. Add 1 teaspoon salt to the water and stir to dissolve.

Bring the potatoes to a boil over high heat, then reduce to medium heat and cook for 15 minutes or until completely fork-tender.

While potatoes cook, fry all 8 slices of bacon in a cast iron skillet over medium heat until crispy, about 6-8 minutes. Remove to paper towels and chop. Reserve 2 slices worth for the dip and 6 slices worth for the croquettes.

Drain the potatoes thoroughly and return them to the large bowl. Add the 8 tablespoons butter, ½ teaspoon salt, ¼ teaspoon pepper, 2 tablespoons milk, and 1 egg. Mash using a potato masher until completely smooth.

Fold in the 6 slices worth of chopped bacon and ¼ cup fresh parsley. Let cool for 10 minutes.

Prepare three shallow plates: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Using a small ice cream scoop, portion the potato mixture into golf ball-sized portions. Flatten each portion in your palm and place 1-2 small cubes each of cheddar and provolone in the center.

Carefully wrap the potato mixture around the cheese, sealing completely to prevent leakage during frying.

Working with one croquette at a time, roll first in seasoned flour, dip in beaten egg, then roll in panko breadcrumbs.

Place breaded croquettes on a tray. For best results, refrigerate for 1 hour.

Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C).

Fry croquettes in batches of 4-5 pieces for 3-4 minutes, turning occasionally.

Remove to a paper towel-lined bowl and let drain briefly.

In a small bowl, combine 1 cup sour cream, reserved chopped crispy bacon, 2 teaspoons smoked paprika, 2 tablespoons fresh parsley, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir until well combined.

Serve the croquettes immediately while still warm and crispy, alongside the smoky paprika dip.