Delicious Mississippi Mud Potatoes (Print version)
Tender russet potatoes baked with cheddar, bacon, sour cream, mayo, and green onions until creamy inside with browned cheesy edges.
# Ingredients:
For the casserole
01 -
10 slices regular-cut bacon
02 -
2 1/2 lb (1.1 kg) russet potatoes, peeled and cut into 3/4-inch cubes
03 -
2 cups (225 g) shredded sharp cheddar cheese, divided
04 -
2/3 cup (150 g) mayonnaise
05 -
1/3 cup (80 g) sour cream
06 -
4 green onions, thinly sliced, divided
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon smoked paprika
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
11 -
Nonstick cooking spray or butter, for the baking dish
# Instructions:
01 -
Preheat the oven to 400°F. Arrange bacon on a lined sheet pan and bake for 18-22 minutes until crisp, or cook it in a skillet. Drain well, crumble, and reserve a small handful for topping.
02 -
Reduce the oven to 325°F. Grease a 13x9-inch baking dish with nonstick spray or butter.
03 -
In a large bowl, stir together mayonnaise, sour cream, garlic powder, smoked paprika, salt, pepper, and most of the sliced green onions.
04 -
Add the cubed potatoes, 1 1/2 cups cheddar, and most of the crumbled bacon. Stir until the potatoes are evenly coated, then spread the mixture in the prepared baking dish.
05 -
Cover the dish tightly with foil and bake for 45 minutes. This helps the potato centers steam and soften.
06 -
Remove the foil. Sprinkle with the remaining 1/2 cup cheddar and reserved bacon. Bake 35-45 minutes more, until the potatoes are tender and the top is browned and bubbly.
07 -
Let the casserole rest for 10 minutes. Top with the remaining green onions and serve hot.
# Good to know:
01 -
Cut potatoes evenly so they finish baking at the same time.
02 -
The casserole can be assembled one day ahead and baked from chilled.
03 -
Leftovers keep refrigerated for up to 4 days.