Mississippi Mud Potatoes
Ingredients:
2 lbs russet potatoes, peeled and diced
1 cup sour cream
1/2 cup mayonnaise
2 cups shredded cheddar cheese
1/2 cup chopped green onions
1/2 tsp garlic powder
Salt and black pepper to taste
8 slices bacon, cooked and crumbled
Directions:
Preheat oven to 375°F (190°C).
Boil diced potatoes in salted water for 8–10 minutes, or until just tender. Drain and set aside.
In a large mixing bowl, stir together sour cream, mayonnaise, 1 1/2 cups cheddar cheese, green onions, garlic powder, salt, and pepper.
Fold in the cooked potatoes and most of the crumbled bacon (reserve some for topping).
Transfer mixture to a greased 9x13-inch baking dish and spread evenly.
Top with the remaining 1/2 cup cheddar cheese and reserved bacon.
Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
Let rest for 5 minutes before serving. Garnish with extra green onions if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 480 kcal | Servings: 6 servings