Boiling Potatoes and Jalapeño: In a large pot, add the diced potatoes and jalapeño. Cover with water and bring to a boil.

Cooking and Mashing: Continue cooking until the potatoes are fork-tender. Once achieved, drain the water and return the potatoes and jalapeño to the pot.

Adding Ingredients: Incorporate the butter, sour cream, black pepper, garlic salt, and 'Slap Ya Mama' seasoning into the potato mixture. Stir thoroughly to ensure even distribution of ingredients.

Incorporating Cheese and Bacon: Add both types of shredded cheese, the crumbled bacon, and the diced green onions to the mixture. Mix until all components are well combined.

Shaping: Once the mixture has cooled to a manageable temperature, use a tablespoon or a cookie scoop to form the mixture into balls approximately one inch in diameter.

Preparing for Frying: Heat vegetable oil in a medium, heavy-bottomed pan or deep fryer to a temperature of 375 degrees Fahrenheit.

Coating Mixture: In a small bowl, whisk together the buttermilk and egg until well combined.

Coating Procedure: First, roll each potato ball in flour, ensuring a light, even coat. Subsequently, dip the floured balls into the buttermilk and egg mixture, and finally, roll them in the Panko breadcrumbs to achieve a consistent outer layer.

Frying: Carefully place the coated potato balls into the hot oil. Fry them until they achieve a golden-brown coloration, indicative of a crisp exterior.