Mississippi Mud Potatoes is a dish rich in flavor and history, hailing from a time when humble ingredients were transformed into comforting, hearty meals by rural families. This dish combines the earthy essence of potatoes with the rich, savory taste of bacon and cheese. It’s a tribute to the culinary ingenuity of Midwestern folks who could make something extraordinary out of the simplest ingredients. You might want to make this recipe because it’s perfect for family gatherings, potlucks, or just a night when you need a little extra warmth and nostalgia on your plate.
These Mississippi Mud Potatoes pair beautifully with a crisp green salad, perhaps with some apple slices and a light vinaigrette to balance out the richness. They're also lovely alongside grilled meats like pork chops or a juicy hamburger. For an extra comforting meal, serve with a side of buttery green beans and cornbread to soak up all those delicious flavors.
Mississippi Mud PotatoesServings: 6
Ingredients
6 large russet potatoes, peeled and chopped
8 slices of bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 cup sour cream
1/4 cup butter, melted
1/4 cup chopped green onions
Salt and pepper to taste
Directions
Preheat your oven to 350°F (175°C).
Peel and chop the potatoes into bite-sized pieces.
Boil the potatoes in a large pot of salted water until they are tender, which should take about 15-20 minutes. Drain well.
In a large mixing bowl, combine the boiled potatoes, crumbled bacon, shredded cheddar cheese, sour cream, and melted butter. Mix well to ensure everything is evenly distributed.
Season the mixture with salt and pepper to taste. Add in the chopped green onions and stir to incorporate.
Transfer the potato mixture to a greased 9x13 inch baking dish, spreading it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
Allow the dish to cool for a few minutes before serving.
Variations & Tips
For a little extra kick, you can add a teaspoon of smoked paprika or some diced jalapeños to the potato mixture. If you're looking for a slightly lighter version, substitute Greek yogurt for the sour cream and use turkey bacon instead of regular bacon. You can also try mixing in some steamed broccoli florets or sliced mushrooms for added texture and flavor. And for those who just can't get enough cheese, sprinkle a bit more on top during the last few minutes of baking.
