Mississippi Mud Potatoes – The Ultimate Cheesy Baked Potato Casserole
A rich, creamy, cheesy, and savory potato dish loaded with bacon and green onions — this Southern-inspired casserole is perfect as a crowd-pleasing side or even a main course. Get ready for layers of flavor in every bite!
Ingredients:
- 6 cups potatoes, peeled and diced
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup butter, melted
- 1/2 cup green onions, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup cooked and crumbled bacon (or use crispy beef/chicken bacon if preferred)
- Optional: pinch of red pepper flakes for heat
Instructions:
1. Boil the Potatoes:
Bring a large pot of salted water to a boil. Add diced potatoes and cook for 8–10 minutes, until just tender (don’t overcook — you want them to hold their shape). Drain and let cool slightly.
2. Mix the Sauce:
In a large bowl, combine sour cream, mayonnaise, melted butter, cheddar cheese, green onions, salt, pepper, garlic powder, and paprika. Stir until fully mixed. Fold in half of the crumbled bacon.
3. Combine with Potatoes:
Gently stir the cooked potatoes into the creamy cheese mixture until evenly coated.
4. Bake:
Preheat oven to 350°F (180°C).
Pour the mixture into a greased 9×13-inch baking dish.
Top with remaining bacon and extra shredded cheese if desired.
Bake for 25–30 minutes, until hot and bubbly and golden on top.
5. Serve:
Let it rest for 5 minutes before serving. Garnish with extra green onions or a dollop of sour cream.
Tips for Success:
- Add extra cheese for a gooier texture.
- Use frozen diced potatoes (hash browns) for quicker prep.
- Spice it up with jalapeños or a drizzle of hot sauce.