Cut the potatoes into 3 cm cubes, soak them in a bowl of water, and drain. Add the potatoes in a microwave-safe bowl, cover with plastic wrap loosely, and microwave at 700W for about 5 and a half minutes.

Let the potatoes sit for about 5 minutes and mash them with the back of a fork until crumbly.

Cut the bacon into 1.5 cm cubes. Melt the butter in a skillet, and sauté the bacon carefully so that you don't burn it. ＊ Don't wipe out the skillet when you're done.

In a large bowl, combine all the ☆ ingredients. Add the Step 2 ingredients, the corn and the Step 3 bacon with the fat, and mix well.

Cut the cheese into 1 cm dice. You can cut the cheese neatly by pressing knife against the plastic wrap. This way, the cheese will not stick to the knife.

Add the cheese into the Step 4 mixture. Flip over the cheese wrap, and it should come out separated into the bowl without clumping up.

Divide the Step 6 mixture into 8 equal pieces and form them into round patties.

Heat the skillet from Step 3 over medium heat, add a little oil and sauté the panko until golden brown.

Coat the Step 7 patties with the sautéed panko by pressing the panko onto the patties.

Line up the Step 9 croquettes on a baking sheet, and bake in a toaster oven for about 15 minutes.

Once they are done, transfer onto a plate, while prying off the melted cheese from the baking sheet as you go with a spatula.

They are done. They are good even when they get cold.