Craving the ultimate loaded baked potato? This Mississippi Mud Potatoes recipe from Manual Focus transforms humble spuds into a decadent, cheesy casserole. Russet potatoes are baked until fork tender then combined with a tangy, creamy mixture of sour cream, mayonnaise and cooked bacon. Shredded extra-sharp cheddar cheese and sliced green onions are also stirred in before the potato mixture gets transferred to a baking dish and topped with even more cheese. After a quick stint in the oven, these Mississippi Mud Potatoes emerge hot, bubbling and blanketed in melted cheddar. Every bite features a delightful contrast of soft, pillowy potatoes and crispy, cheesy edges. This loaded casserole makes a satisfying meal on its own or can be served as a rich, indulgent side dish. Prepare to be amazed by how incredibly creamy and flavorful something so simple can be. Once you try these Mississippi Mud Potatoes, they’re sure to become a new family favorite.
This loaded baked potato casserole recipe layers tender roasted russet potatoes with a creamy bacon & sour cream mixture and melty cheddar cheese for the ultimate comfort food.
Can I prepare the casserole ahead of time?
Yes, you can assemble the entire casserole up to a day in advance. Simply store it covered in the refrigerator until you are ready to bake it. Allow it to sit at room temperature for 30 minutes before baking.
What kind of bacon should I use?
You can use regular sliced bacon or pre-cooked bacon bits. Chopped cooked bacon works best to evenly distribute the bacon flavor throughout the casserole.
What if I don’t have buttermilk?
You can substitute regular milk combined with lemon juice or vinegar to curdle it. Use 1 tablespoon of lemon juice or white vinegar per 1 cup of milk.
Can I freeze this casserole?
Yes! Prepare the casserole but do not bake it. Wrap it tightly in plastic wrap and foil and freeze it. When ready to eat, thaw in the refrigerator overnight and bake as directed.
Ingredients:
- 7 medium russet potatoes (about 3 pounds), washed and scrubbed
- 1 cup sour cream
- 1 cup mayonnaise
- 4 green onions, chopped
- 4 slices bacon, chopped
- 1 pound extra sharp cheddar cheese, grated (about 4 cups)
- Salt and pepper
Instructions:
- Preheat the oven to 350°F.
- Cut the scrubbed potatoes into chunks. Place them in a baking dish and season with salt and pepper.
- Bake for 25-30 minutes until potatoes are fork tender.
- While potatoes bake, cook bacon pieces in a skillet over medium heat until crispy. Drain on paper towels.
- Slice the cooked bacon into smaller pieces.
- In a large bowl, mix together the sour cream, mayonnaise, 3 cups of grated cheese, green onions and bacon pieces.
- When potatoes are done, remove from oven and add them to the sour cream mixture. Toss gently to coat.
- Transfer mixture to a greased 9×9 inch baking dish, spreading evenly.
- Top with remaining 1 cup grated cheese. Recipe by Ineskohl.info
- Bake for 10-15 minutes until hot and bubbly.
- Remove from oven and garnish with extra green onions if desired. Serve immediately while hot.
Enjoy this loaded casserole with a crispy, cheesy topping and a creamy, tangy potato filling. It’s a fun twist on classic baked potatoes!
Tips for making delicious Mississippi Mud Potatoes:
- Choose good quality russet potatoes with smooth, unblemished skin. The better the potato, the better the casserole.
- Cook the bacon until very crispy. The little bacon bits throughout add great texture and flavor.
- Use extra sharp cheddar cheese for the best, boldest cheese flavor. Avoid pre-shredded cheese which won’t melt as smoothly.
- Mix the potato filling gently to avoid breaking up the potatoes too much. You still want nice chunks in each bite.
- Sprinkle the casserole generously with chopped green onions right before serving. They add a fresh, aromatic finish.
