Peel and boil about four medium-sized potatoes in salted water for 15-20 minutes, until fork-tender, then drain and mash until smooth. Season with salt and pepper, then fold in half of the shredded cheese.

In the same bowl, add the remaining shredded cheese, chopped green onions, and a beaten egg. Mix until fully combined.

Roll portions of the potato mixture into small balls, approximately golf ball-sized, setting them apart on a plate.

Roll each potato puff in breadcrumbs, ensuring even coating.

For frying, heat oil to 350°F (175°C) and fry the bites for 3-4 minutes on each side. Alternatively, bake at 400°F (200°C) for 20 minutes, flipping halfway.

Serve warm alongside your favorite dipping sauces.