Mississippi Mud Potatoes
Ingredients:
6 medium russet potatoes, diced into 1-inch cubes
1 lb bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup sour cream
½ cup mayonnaise
½ cup green onions, chopped
1 tablespoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped (optional, for garnish)
Directions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a large 9×13-inch baking dish with cooking spray or a bit of olive oil.
Prepare the Potatoes:
Place the diced potatoes in a large mixing bowl. Toss them with olive oil, garlic powder, smoked paprika, salt, and pepper, ensuring they are evenly coated.
Bake the Potatoes:
Spread the potatoes in a single layer in the prepared baking dish.
Bake in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy on the outside. Stir them halfway through the baking process to ensure even cooking.
Make the Creamy Mixture:
While the potatoes are baking, in a separate bowl, mix the sour cream, mayonnaise, half of the cheddar cheese, half of the Monterey Jack cheese, and half of the green onions. Set aside.
Assemble the Dish:
Once the potatoes are cooked, remove the baking dish from the oven and reduce the oven temperature to 350°F (175°C).
Pour the creamy mixture over the baked potatoes and toss to coat evenly.
Sprinkle the crumbled bacon and the remaining cheese over the top.
Bake Again:
Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove the dish from the oven and sprinkle the remaining green onions and fresh parsley (if using) on top. Serve warm.
Optional Add-Ins:
For extra flavor, add diced jalapeños or sautéed onions.
Swap out Monterey Jack cheese for pepper jack for a bit of a kick.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Kcal: Approx. 450 kcal per serving | Servings: 6