Cheesy Mississippi Mud Potatoes—a decadent, loaded potato dish that’s creamy, cheesy, and bursting with flavor. Perfect as a side for any meal or as a hearty snack! 🥔🧀
Ingredients:
- 2 lbs baby red potatoes (or Yukon Gold), washed and quartered
- 6 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup melted butter
- 2 green onions, thinly sliced (plus extra for garnish)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 1/4 cup chopped parsley (optional for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with foil for easy cleanup.
- Boil Potatoes: Place the quartered potatoes in a large pot of salted water. Bring to a boil and cook for about 10-12 minutes, or until just fork-tender. Drain and set aside.
- Prepare the Cheesy Sauce:In a large mixing bowl, whisk together the sour cream, mayonnaise, melted butter, garlic powder, onion powder, and a pinch of salt and pepper. Stir in 1 1/2 cups of the shredded cheddar cheese, bacon (reserve a little for garnish), and green onions.
- Combine Potatoes and Sauce: Gently fold the cooked potatoes into the cheesy mixture until well coated.
- Assemble and Bake: Pour the potato mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle with the reserved bacon, green onions, and parsley if desired. Serve warm and enjoy!
Tips:
- Extra Crunch: Add a layer of crushed potato chips or buttery breadcrumbs on top before baking for a crispy finish.
- Make it Spicy: Stir in diced jalapeños or a pinch of cayenne pepper for a kick.
- Vegetarian Option: Skip the bacon and add roasted mushrooms or a smoky vegetarian alternative.
Would you like pairing suggestions or more variations? 😊