Prepare the Potato Mixture : In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, crumbled bacon, green onions, sour cream, garlic powder, salt, and pepper. Mix well until evenly combined.

Shape the Potato Balls : Take a small portion of the mixture (about 1-2 tablespoons) and roll it into a ball. Repeat with the remaining mixture until all the potato balls are formed.

Bread the Potato Balls : Set up a breading station with two shallow bowls: one with beaten eggs and the other with breadcrumbs. Dip each potato ball into the beaten eggs, ensuring it’s fully coated. Repeat for all the potato balls.

Fry the Potato Balls : Heat vegetable oil in a deep skillet or frying pan over medium heat (about 350°F or 175°C). Heat the oil to a depth of about 2 inches for consistent frying. Fry the potato balls in small batches, ensuring the pan isn’t overcrowded. Cook each batch for 2-3 minutes per side, or until they’re golden brown and crispy. Remove the fried balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve : Serve the loaded mashed potato balls hot with your favorite dipping sauces, such as sour cream, ranch dressing, or ketchup.