Cook the potatoes:
In a large pot, bring salted water to a boil and add the cubed potatoes. Cook for 10-12 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot.

Mash the potatoes:
Mash the cooked potatoes with a potato masher or fork until smooth. Allow them to cool slightly.

Prepare the filling:
To the mashed potatoes, add the shredded cheese, sour cream, crumbled bacon, chopped green onions, garlic powder, paprika, salt, and pepper. Stir everything together until well combined. The mixture should be thick and creamy.

Shape the potato sticks:
Take about 2 tablespoons of the mashed potato mixture and roll it into a log shape, about 3 inches long. Repeat until all the mixture is used up, making sure to shape the sticks evenly.

Coat the sticks:
Dip each potato stick into the beaten egg, then roll it in breadcrumbs, pressing gently to make sure the breadcrumbs adhere to the sticks. Set the coated sticks aside on a plate.

Fry the potato sticks:
In a large skillet or frying pan, heat vegetable oil over medium-high heat. The oil should be about 1-2 inches deep.
Fry the potato sticks in batches for 2-3 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to transfer the sticks to a paper towel-lined plate to drain excess oil.

Serve:
Serve the loaded potato and cheese sticks hot with a side of ranch dressing, sour cream, or your favorite dipping sauce.