Description
Mississippi Mud Potatoes is a creamy, cheesy, and savory baked potato casserole loaded with tender russet potatoes, crispy bacon, sharp cheddar cheese, and green onions. This comforting Southern-inspired side dish is perfect for holiday meals or as an indulgent accompaniment to grilled meats.
Ingredients
Potato Mixture
- 6 medium russet potatoes, diced
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 pound bacon, cooked and crumbled
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Other
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly with nonstick cooking spray to prevent sticking and ensure easy serving.
- Combine Ingredients: In a large mixing bowl, combine the diced russet potatoes, sour cream, shredded cheddar cheese, cooked and crumbled bacon, chopped green onions, garlic powder, onion powder, salt, and pepper. Stir thoroughly until all ingredients are well coated and evenly mixed.
- Spread in Baking Dish: Transfer the potato mixture evenly into the prepared baking dish, smoothing out the top to ensure even cooking.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This step allows the potatoes to cook through and the flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 15 to 20 minutes. This uncovered baking helps create a golden, bubbly top and ensures the potatoes are tender when pierced with a fork.
- Cool and Serve: Allow the casserole to cool slightly before serving to let it set and make it easier to scoop. Enjoy as a rich and comforting side dish.
Notes
- For extra richness, try adding a tablespoon of melted butter to the potato mixture before baking.
- For a lighter option, substitute Greek yogurt in place of sour cream.
- This dish pairs wonderfully as a side for grilled meats or during festive holiday meals.
