Mississippi Mud Potatoes

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Description:
Mississippi Mud Potatoes are a rich and decadent side dish made with tender roasted potatoes coated in a creamy, cheesy, and bacon-filled sauce. This Southern comfort dish gets its name from the thick, “muddy” appearance created by the melted cheese and savory toppings. Perfect for potlucks, barbecues, or any hearty family dinner, these potatoes are sure to be a crowd-pleaser.

Ingredients:

  • Russet potatoes (cut into 1-inch cubes): 4 cups (about 4 medium potatoes)
  • Bacon (cooked and crumbled): 8 slices
  • Cheddar cheese (shredded): 2 cups (200 g)
  • Sour cream: 1 cup (240 g)
  • Mayonnaise: ½ cup (120 g)
  • Butter (melted): ¼ cup (60 g)
  • Garlic powder: 1 tsp
  • Onion powder: 1 tsp
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Green onions (chopped): ¼ cup (optional, for garnish)
  • Fresh parsley (chopped): 2 tbsp (optional, for garnish)

Optional Ingredients:

  • Monterey Jack cheese: ½ cup (60 g) for extra cheesiness
  • Red pepper flakes: ¼ tsp for a spicy kick
  • Chopped jalapeños: 2 tbsp for heat
  • Ranch seasoning: 1 tbsp for added flavor
  • Smoked paprika: ½ tsp for smoky flavor

Instructions:

  1. Preheat the oven:
    Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
  2. Prepare the potatoes:
    In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for about 8-10 minutes, or until they are just fork-tender (not too soft). Drain the potatoes and set aside.
  3. Mix the creamy sauce:
    In a large bowl, combine the sour cream, mayonnaise, melted butter, garlic powder, onion powder, salt, and pepper. Stir until smooth. Add 1 ½ cups of the shredded cheddar cheese and half of the crumbled bacon to the mixture, and mix well.
  4. Assemble the dish:
    Gently fold the boiled potatoes into the creamy sauce mixture, coating them evenly. Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese and bacon over the top.
  5. Bake the potatoes:
    Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
  6. Garnish and serve:
    Once baked, remove the dish from the oven and let it sit for 5 minutes. Garnish with chopped green onions and parsley, if desired, and serve warm.

Tips for Success:

  • Parboil the potatoes: Boiling the potatoes just until fork-tender helps them cook evenly and absorb the creamy sauce better without becoming too mushy.
  • Use real bacon: The salty, smoky flavor of freshly cooked bacon adds depth to the dish. Avoid pre-cooked bacon if possible for maximum flavor.
  • Mix cheeses: Try using a blend of cheddar and Monterey Jack cheese for an even richer and cheesier experience.

Recommendations:

  • Pair with a grilled main dish: Mississippi Mud Potatoes pair well with grilled meats like steak, ribs, or barbecue chicken.
  • Make it ahead: You can prepare this dish a few hours ahead of time and refrigerate it until you’re ready to bake. Simply add an extra 5-10 minutes to the baking time.
  • Add extra toppings: For a fully loaded version, top with jalapeños, diced tomatoes, or even crumbled sausage.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 430
  • Protein: 15 g
  • Fat: 32 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 780 mg

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