Description
Mississippi Mud Potatoes are a rich and creamy baked potato casserole loaded with sour cream, cheddar cheese, bacon, and green onions. This comforting side dish features tender diced russet potatoes baked to bubbly perfection with a golden cheesy topping, making it an irresistible addition to any meal.
Ingredients
Scale
Main Ingredients
- 2 pounds russet potatoes (washed and diced)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup chopped green onions
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons unsalted butter (melted)
Topping (Optional)
- Extra shredded cheddar cheese
- Extra cooked and crumbled bacon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Ingredients: In a large bowl, combine the diced potatoes, sour cream, shredded cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, pepper, and melted butter. Stir thoroughly until all ingredients are evenly coated and incorporated.
- Transfer to Baking Dish: Spread the potato mixture evenly into the prepared baking dish, smoothing out the top for even cooking.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and flavors to meld.
- Add Toppings & Continue Baking: Remove the foil, sprinkle extra cheese and bacon on top if using, and bake uncovered for an additional 10–15 minutes until the potatoes are tender and the topping is golden brown and bubbly.
- Rest and Serve: Let the dish rest for 5 minutes to set before serving warm, allowing the flavors to settle and the casserole to firm up.
Notes
- Substitute Greek yogurt for sour cream to create a lighter version without sacrificing creaminess.
- For a spicy variation, add chopped jalapeños to the potato mixture.
- Use a blend of cheeses like Monterey Jack and smoked gouda along with cheddar for added depth of flavor.
