Description
Mississippi Mud Potatoes is a creamy, cheesy potato casserole loaded with crispy bacon and green onions, baked to golden bubbly perfection. This comforting Southern-style side dish combines diced russet potatoes with sour cream, shredded cheddar cheese, and savory spices, making it an ideal accompaniment for holiday meals or grilled meats.
Ingredients
Scale
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 dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Combine ingredients: In a large mixing bowl, add the diced potatoes, sour cream, shredded cheddar cheese, cooked and crumbled bacon, chopped green onions, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients are evenly coated and thoroughly combined.
- Spread mixture evenly: Transfer the potato mixture into the prepared baking dish, spreading it out evenly to ensure uniform cooking.
- Bake covered: Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes to allow the potatoes to cook through and flavors to meld.
- Bake uncovered: After 45 minutes, remove the foil and continue baking for an additional 15 to 20 minutes until the potatoes are tender and the top is golden brown and bubbly.
- Cool and serve: Remove the dish from the oven and let it cool slightly before serving to set and make it easier to scoop.
Notes
- For extra richness, stir in 1 tablespoon of melted butter into the potato mixture before baking.
- Substitute Greek yogurt for sour cream for a lighter and tangier version.
- This dish pairs wonderfully as a side for grilled meats, BBQ, or festive holiday meals.
