Description
Mississippi Mud Potatoes are a rich and indulgent side dish loaded with crispy bacon, melty cheese, and tender potatoes. Perfect for potlucks, BBQs, or holiday meals, these potatoes are a surefire hit with any crowd!
Ingredients
Units
Scale
- 3 lbs russet potatoes, peeled and diced into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/2 cup sour cream
- 1/4 cup chopped green onions (for garnish)
Instructions
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Preheat the Oven:
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or large casserole dish.
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Prepare the Potatoes:
- In a large mixing bowl, toss the diced potatoes with the melted butter, garlic powder, onion powder, smoked paprika (if using), salt, and pepper until evenly coated.
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Assemble the Dish:
- Spread the seasoned potatoes evenly in the prepared baking dish. Cover with foil and bake for 35–40 minutes, or until the potatoes are tender when pierced with a fork.
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Add the Toppings:
- Remove the foil and sprinkle the shredded cheddar cheese and crumbled bacon over the potatoes. Bake uncovered for an additional 10–15 minutes, or until the cheese is melted and bubbly.
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Finish with Sour Cream and Green Onions:
- Dollop or drizzle the sour cream over the top of the potatoes and garnish with chopped green onions.
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Serve:
- Serve warm as a side dish to your favorite main course, or enjoy it as a standalone comfort food meal!
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the potato seasoning.
- Substitute russet potatoes with Yukon Gold or red potatoes for a different texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.