Description
Mississippi Mud Potatoes are a rich and comforting side dish made with tender diced potatoes baked in a creamy, cheesy sauce with crispy bacon and green onions.
Ingredients
- 6 cups russet potatoes, peeled and diced
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup unsalted butter, melted
- 2 cups shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine sour cream, cream of mushroom soup, melted butter, garlic powder, salt, and pepper.
- Fold in the diced potatoes, 1 1/2 cups of shredded cheddar cheese, bacon, and green onions until evenly coated.
- Spread the mixture evenly into the prepared baking dish.
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle the remaining 1/2 cup cheese on top, and bake uncovered for an additional 15–20 minutes until potatoes are tender and cheese is melted and bubbly.
- Let rest for 5–10 minutes before serving.
Notes
- You can substitute cream of chicken soup for a slightly different flavor.
- For extra crispiness, broil for 2–3 minutes at the end of baking.
- Prepare ahead and refrigerate unbaked for up to 24 hours before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American