Begin by boiling peeled potatoes in a large pot of salted water for about 15-20 minutes, or until tender when pierced with a fork.

Drain the potatoes well and return them to the pot. Using a potato masher, mash the potatoes until smooth, adding salt and pepper to taste.

Stir in half of the shredded cheese until melted and fully incorporated.

Add the chopped green onions and the egg to the potato mixture. Then, fold in the remaining shredded cheese until everything is thoroughly combined.

Shape the mixture into balls or puffs about the size of a golf ball, placing them on a parchment-lined baking sheet.

Roll each puff in breadcrumbs until evenly coated, pressing gently to adhere.

To fry, heat oil in a deep skillet over medium heat until about 350°F (175°C). Cook a few puffs at a time for 3-4 minutes until golden brown.

For baking, preheat oven to 400°F (200°C) and spray puffs with cooking spray. Bake for about 20 minutes, turning halfway through.

Remove from oil or oven and drain on paper towels. Serve warm with your favorite dipping sauce.