Start by peeling and dicing your fresh potatoes, then place them in a pot of salted boiling water. Cook until fork-tender, about 15-20 minutes, then drain well.

Transfer the hot potatoes to a mixing bowl and mash until smooth. Season generously with salt and pepper to taste.

In the bowl with your mashed potatoes, stir in half of the shredded cheese until evenly distributed. Add chopped green onions and the egg, combining thoroughly.

Fold in the remaining cheese for that gooey goodness, ensuring everything is well-mixed.

Using a tablespoon, scoop out generous amounts of the cheesy potato mixture and roll them into small balls.

Prepare a plate with breadcrumbs for coating, then roll each potato puff in the breadcrumbs and lay on a baking sheet.

In a deep frying pan, heat around 2 inches of oil to 350°F (175°C). Fry the puffs until golden brown, about 3-4 minutes per side.

Alternatively, bake in a preheated oven at 400°F (200°C) for 20 minutes, spritzing with oil.

Once cooked, transfer your bites to a paper towel-lined plate, let cool slightly, and serve with your favorite dipping sauce.