Description
A creamy and cheesy potato dish with a rich, savory topping. Baked to perfection and finished with a flavorful sauce that will have everyone coming back for seconds.
Ingredients
For the Mississippi Mud Potatoes:
- 4 large russet potatoes (peeled and cut into 1-inch cubes)
- 1/2 cup sour cream
- 1/4 cup heavy cream or milk
- 1/4 cup butter (unsalted)
- 1 ½ cups shredded sharp cheddar cheese
- 1/2 cup cooked bacon, crumbled (about 6 strips)
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
For the Topping:
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup cooked bacon, crumbled (about 3 strips)
- 2 tablespoons green onions, sliced
- 1 tablespoon unsalted butter, melted
Instructions
Start by peeling the russet potatoes and cutting them into 1-inch cubes. The smaller the pieces, the quicker they will cook. Place the cut potatoes in a large pot and fill it with cold water, covering the potatoes completely.
Bring the pot of water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are tender and easily pierced with a fork. Once cooked, drain the potatoes and return them to the pot.
Add the sour cream, heavy cream (or milk), and butter to the cooked potatoes. Using a potato masher or an electric mixer, mash the potatoes until they are smooth and creamy. If you prefer a chunkier texture, you can mash them less thoroughly. Taste and adjust the seasoning, adding garlic powder, salt, and pepper as needed.
Once the potatoes are mashed, fold in 1 ½ cups of shredded cheddar cheese, crumbled bacon, and green onions. Stir everything together until well combined.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent the potatoes from sticking. Transfer the mashed potato mixture into the prepared baking dish, spreading it out evenly with a spatula.
For the topping, sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the mashed potatoes. Then, sprinkle the crumbled bacon and sliced green onions on top. Finally, drizzle the melted butter over the entire dish to give it a beautiful golden crust while baking.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly. The cheese should be melted, and the potatoes should be slightly crisp on top, creating the signature “mud” effect with a cheesy, bacon-studded crust.
Remove the Mississippi Mud Potatoes from the oven and let them cool for a few minutes before serving. Garnish with additional green onions or bacon if desired. Serve the potatoes hot as a side dish, and watch your guests go back for seconds!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 20g
- Carbohydrates: 30g
- Protein: 7g