use a ratio of 2:1, 2/3 parts potatoes and 1/3 part cheese

Place potatoes, bacon and cheese in a bowl or ziplock bag, add seasonings and mix well. Form into bite size balls or “footballs” by rolling in the palm of your hand and squeezing cheese and potato together. Place on a baking sheet and refrigerate for at least 1 hour.

Fry in small batches in medium hot oil, 1-3 minutes until just done. Fry only long enough to crisp potatoes so the cheese doesn’t melt away. Drain on paper towels and sprinkle with salt. Serve hot or warm