Prepare the Potato Mixture: Take the leftover mashed potatoes out of the fridge and let them sit for a few minutes to come to room temperature. Meanwhile, shred the cheddar cheese, chop the scallions, and cook the bacon until crispy, then dice it finely. In a large mixing bowl, combine the mashed potatoes and flour, stirring until well combined. Add in the shredded cheese, diced bacon, and chopped scallions. Mix thoroughly.

Form the Potato Balls: Take about a heaping tablespoon of the potato mixture and roll it into a small ball using your hands. If the mixture is too soft and doesn’t hold its shape, add a little more flour to stiffen it. Repeat this process until all the mixture is used.

Coat the Potato Balls: Heat oil in a medium saucepan or fryer over medium to medium-high heat, reaching a temperature of 350-375 degrees Fahrenheit. In a small bowl, whisk the egg and season it with salt and pepper. Place the Italian bread crumbs in another bowl. Dip each potato ball into the beaten egg, ensuring it is fully coated, then roll it in the bread crumbs until evenly covered. Place the coated balls on a sheet pan and set aside.

Fry the Potato Bites: Test the oil temperature by dropping one potato ball into the hot oil. It should sizzle and brown within 1-2 minutes. Adjust the temperature accordingly. Once the oil is ready, carefully add the coated potato balls in small batches, ensuring they are not overcrowded. Fry for 1-2 minutes, or until golden brown and crispy. Using a slotted spoon, remove the fried potato bites from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve and Enjoy: Allow the loaded potato bites to cool for a minute or two before serving. Serve them warm with your favorite dipping sauce, such as ranch or honey mustard.