Mississippi Mud Potatoes
Creamy, cheesy, and packed with crispy bacon, this Mississippi Mud Potatoes recipe is the ultimate comfort food. A perfect side dish for potlucks, barbecues, and family dinners!
Ingredients
- 2 1/2 pounds potatoes, cut into 1-inch cubes
- 1 cup mayonnaise
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 1/2 cups pepper jack cheese, shredded
- 1 pound bacon, cooked and crumbled
- 1/2 cup onion, diced
- 1/2 cup sour cream
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup green onions, thinly sliced for garnish
Instructions
- Preheat your oven to 325ºF (163ºC). Butter a 9×13-inch baking dish or spray it with nonstick cooking spray. Set it aside.
- In a large mixing bowl, combine the diced potatoes, mayonnaise, sour cream, both cheeses, crumbled bacon, onion, garlic, salt, pepper, and paprika. Stir until evenly coated.
- Spread the mixture evenly into the prepared baking dish, smoothing it out for even baking. Optionally, sprinkle extra cheddar cheese on top for an extra cheesy finish.
- Bake uncovered for about 1 1/2 hours or until the potatoes are fork-tender and the top is golden brown.
- For a crispy finish, turn on the broiler for the last 5 minutes of baking.
- Remove from oven and garnish with green onions. Serve hot and enjoy!
Notes
For a shortcut, use frozen diced hash browns (thawed and patted dry). To make it spicier, add cayenne pepper or extra pepper jack cheese. You can prep this dish ahead of time and refrigerate for up to 24 hours before baking. Store leftovers in the fridge for up to 4 days or freeze before baking for up to 3 months.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 18gFat: 28gSaturated Fat: 12gCholesterol: 60mgSodium: 650mgPotassium: 550mgFiber: 2gSugar: 2gVitamin A: 450IUVitamin C: 15mgCalcium: 250mgIron: 1.5mg
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