Mississippi Mud Potatoes are the ultimate loaded potato dish, featuring crispy roasted potatoes smothered in a rich blend of cheddar and Monterey Jack cheeses, crispy bacon, and a creamy ranch-infused sour cream sauce. Each bite delivers layers of bold flavors and comforting textures, making it a crowd-pleaser for any occasion.
- Ingredients:
- 2 lbs baby red potatoes, quartered
- 1/2 lb bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped green onions
- 1 tablespoon ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Preheat oven to 400°F (200°C). Grease a large baking dish.
- In a large bowl, toss the quartered potatoes with garlic powder, onion powder, salt, and pepper until well coated.
- Spread the potatoes in an even layer in the prepared baking dish and bake for 25-30 minutes, or until the potatoes are tender and golden brown.
- In a separate bowl, mix together sour cream, mayonnaise, ranch seasoning mix, and half of the shredded cheeses.
- Once the potatoes are roasted, remove from the oven and mix in the sour cream mixture until the potatoes are well coated.
- Top the potatoes with the remaining shredded cheeses and crumbled bacon.
- Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions and fresh parsley if desired, and serve hot.
Kcal: 430 kcal | Servings: 6 servings
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