Preheat a large skillet over medium heat and cook the bacon until golden brown. Remove to a paper towel-lined platter to drain.
In a large mixing bowl, combine cooled mashed potatoes, sour cream, cheddar cheese, scallions, egg, cooked bacon, salt and freshly ground black pepper. Mix well.
Pour the potato flakes into a shallow dish.
With a small ice cream scoop or teaspoon, dollop spoonfuls of the potato mixture on the potato flakes. Roll them around in the potato flakes so each mashed potato ball gets thoroughly coated (they should each be about an inch in diameter). Set the coated potato balls aside on a plate and repeat with the rest of the potato mixture (you should have about 15 pieces).