Peel potatoes and boil in a pot of water with the Man Grind until the potatoes are fork tender.
While the potatoes are cooking, cook the bacon until lightly crisp and set aside.
Drain the potatoes and mash with the Dude Ranch, set aside to cool for 5-10 minutes.
Finely chop the bacon and add to the mashed potatoes along with the cheese, flour and 1 egg. Mix well to combine.
Take a golf ball sized scoop of mix and flatten in the palm of your hand. Take a small cube about 1cm big of the additional cheese and place it in the center. We used mozzarella but any melty cheese will work. Alternatively you can skip this step and just roll into balls. Repeat with the remaining mixture, you should get about 20 balls.
Pop the balls into the fridge to chill for half an hour if you can, this makes them easier to handle.
Set up a crumbing station by whisking the 2 remaining eggs in a bowl and then mixing the panko and blow my coals in a seperate bowl.
Roll each ball in the egg and then the crumb to coat.
Heat the oil in a small pot or small deep frying until the oil is shimmering and hot, add about 6 balls to the pan, reduce heat to medium high and fry for 5-6 minutes, turning so they are golden on all sides.
Serve with your ranch or your favourite dipping sauce.
To make the ranch dip whisk all the ingredients together to combine