Description
Mississippi Mud Potatoes is a rich and creamy baked casserole featuring diced russet potatoes mixed with sour cream, cheddar cheese, crispy bacon, and green onions, seasoned with garlic and onion powders. This comforting American side dish is perfect for holiday meals or alongside grilled meats, offering a savory blend of flavors and a golden bubbly top.
Ingredients
Scale
Main Ingredients
- 6 medium russet potatoes, diced
- 1/2 pound bacon, cooked and crumbled
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Nonstick cooking spray
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix ingredients: In a large bowl, combine the diced 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 evenly coated and well mixed.
- Spread in dish: Transfer the potato mixture evenly into the prepared baking dish, spreading it out to cover the bottom uniformly.
- Cover and bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through.
- Uncover and finish baking: Remove the foil and continue baking for an additional 15 to 20 minutes or until the potatoes are tender and the top is golden brown and bubbly.
- Cool and serve: Let the dish cool for a few minutes before serving to allow it to set slightly and make it easier to portion.
Notes
- For extra richness, add a tablespoon of melted butter into the potato mixture before baking.
- Substitute Greek yogurt for sour cream to make a lighter version of this dish.
- This casserole pairs excellently with grilled meats or as part of a holiday meal spread.
