Cheesy Potato Bites with Ranch Dip

Cheesy Potato Bites with Ranch Dip 1 container (24 oz) refrigerated mashed potatoes 1 cup shredded sharp Cheddar cheese (4 oz) 4 tablespoons chopped fresh chives 3 slices bacon, crisply cooked, crumbled 6 eggs 1 3/4 cups plain bread crumbs canola oil for deep frying 1 container (16 oz) sour cream 2 teaspoons dry ranch dressing mix (from 1-oz package) In large bowl, mix mashed potatoes, cheese, 2 tablespoons of the chives, the bacon and 1 of the eggs with spoon until blended. Shape mixture into 1-inch balls. In shallow bowl, place bread crumbs. In another shallow bowl, beat remaining 5 eggs. Coat potato balls with bread crumbs, then dip into eggs and coat again with bread crumbs. In deep fryer or 3-quart heavy saucepan, heat 2 inches oil to 375°F. Fry potato balls, in batches, in hot oil 1 minute to 1 minute 30 seconds or until golden brown. Drain on paper towels. In small bowl, mix sour cream, remaining 2 tablespoons chives and the dressing mix. Serve warm potato bites with sauce.