Peel the potatoes, wash them, and cut them in half. Salt them. Cook the potatoes in a pressure cooker for 10 minutes. Cook the bacon pieces in a skillet without adding fat, then set aside.

In a large mixing bowl, mash the potatoes by hand or with a potato masher. Add the bacon, salt, and pepper. Mix well. Add a little of the potato cooking water to loosen the mash if needed.

Add the shredded Swiss cheese and mix again. Transfer the mashed mixture to a bowl and let it cool slightly so you can shape the croquettes without burning yourself.

Shape the mashed potato mixture into balls of your desired size, dusting your hands with flour to prevent sticking. Place a piece of mozzarella in the center of each ball, then close it up. Repeat with the remaining potato mixture.

Roll each ball first in flour, then in beaten eggs, then in breadcrumbs. For a thicker, crispier coating, dip again in egg and then in breadcrumbs.

Your croquettes are now ready to fry.

Pour sunflower oil into a saucepan or deep fryer and heat it to 350–365°F (180–185°C). Once the oil is hot, carefully add the croquettes. Be careful not to burn yourself.

Remove the croquettes and let them drain on paper towels.

Serve immediately. Enjoy these croquettes with their creamy, melty centers!