Discover The Rich Flavors Of Mississippi Mud Potatoes Today (Print version)
Tender diced potatoes baked with bacon, cheddar, garlic, green onions, and a creamy coating until golden and rich.
# Ingredients:
For the casserole
01 -
3 lb (1.4 kg) Yukon Gold potatoes, peeled if desired and diced into 1/2-inch cubes
02 -
10 oz (285 g) bacon, cooked crisp and crumbled
03 -
1 small yellow onion, finely diced
04 -
3 cloves garlic, minced
05 -
3/4 cup (170 g) mayonnaise
06 -
1/2 cup (120 g) sour cream
07 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon kosher salt, plus more for boiling water
10 -
1/2 teaspoon black pepper
11 -
3 green onions, thinly sliced, divided
For the pan
12 -
Nonstick cooking spray or 1 teaspoon butter for greasing
# Instructions:
01 -
Cook the bacon in a skillet over medium heat until crisp, 8-10 minutes. Drain on paper towels, then crumble it into bite-size pieces.
02 -
Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 6-8 minutes, just until the edges soften. Drain very well.
03 -
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
04 -
In a large bowl, stir together the mayonnaise, sour cream, onion, garlic, smoked paprika, salt, pepper, half the cheddar, two-thirds of the bacon, and half the green onions.
05 -
Add the drained potatoes to the bowl and fold gently until coated. Spread the mixture evenly in the prepared baking dish.
06 -
Cover the dish with foil and bake for 30 minutes, until the potatoes are tender and the edges are bubbling.
07 -
Remove the foil. Sprinkle with the remaining cheddar and bacon, then bake uncovered for 15-20 minutes until golden and bubbling.
08 -
Let the potatoes rest for 10 minutes. Sprinkle with the remaining green onions and serve hot.
# Good to know:
01 -
Dice the potatoes evenly so they cook at the same speed.
02 -
Best served hot after a 10-minute rest.
03 -
Leftovers keep refrigerated for 3-4 days.