Description
Indulge in creamy, cheesy Mississippi Mud Potatoes — a Southern comfort food favorite made with tender potatoes, crispy bacon, sour cream, and melted cheddar. Perfect for family dinners or potlucks!
Ingredients
- 6 medium Russet or Yukon Gold potatoes, diced
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- ½ cup melted butter
- 3 green onions, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: garlic powder, paprika, parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook bacon until crispy, drain on paper towels, and crumble.
- Boil diced potatoes in salted water for 5–7 minutes until just tender. Drain well.
- In a large bowl, combine potatoes, sour cream, butter, cheese, green onions, salt, and pepper. Add half the bacon and mix gently.
- Transfer the mixture to the prepared baking dish. Top with remaining bacon and cheese.
- Bake for 25–30 minutes, or until bubbly and golden brown.
- Rest for 5 minutes, then serve warm with a sprinkle of parsley or extra green onions.
Notes
- For a spicy kick, add diced jalapeños or a pinch of cayenne pepper.
- Use Greek yogurt instead of sour cream for a lighter version.
- Make ahead: assemble up to 24 hours in advance and bake before serving.
- Leftovers reheat perfectly in the oven or microwave — add a little cheese on top for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes