Begin by bringing a large pot of salted water to a boil. Peel and dice the large Russet potatoes into uniform chunks, then carefully add them and the chopped jalapeños to the boiling water. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain the mixture and return the potatoes to the pot to steam off excess moisture for a few minutes.

Once slightly cooled, add butter and sour cream to the warm potatoes. Then, incorporate the black pepper, garlic salt, Slap Ya Mama seasoning, both cheeses, crumbled bacon, and sliced green onions. Use a potato masher or fork to blend everything until well combined while ensuring you maintain some nice textures.

Once the potato mixture is cooled enough to handle, use a tablespoon or cookie scoop to scoop out portions and roll them into 1-inch balls. Arrange the shaped balls on a baking sheet lined with parchment paper, allowing them to firm up slightly for easier coating.

In a deep skillet or frying pan, heat vegetable oil to 375°F (190°C) over medium heat. Meanwhile, in a shallow bowl, whisk together the buttermilk and egg until well combined.

Begin the breading process by rolling each potato ball in all-purpose flour, then dip the floured balls into the buttermilk and egg mixture, allowing any excess to drip off. Finally, enclose each ball in panko breadcrumbs.

Carefully place the coated potato balls into the hot oil, frying them in batches to avoid overcrowding. Cook for about 4-6 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon to remove the Loaded Mashed Potato Bites and transfer them to a paper towel-lined plate to drain any excess oil.