So delish! 5 stars!
Mississippi Mud Potatoes, a dish steeped in flavor and history, emerges from an era when modest ingredients were alchemized into hearty, comforting meals by rural families. This dish melds the earthy essence of potatoes with the sumptuous, savory notes of bacon and cheese. It stands as a testament to the culinary ingenuity of Midwestern folk, who could conjure something extraordinary from the simplest of provisions. This recipe is ideal for family gatherings, potlucks, or evenings when you crave a touch of warmth and nostalgia on your plate.
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These Mississippi Mud Potatoes harmonize splendidly with a crisp green salad, perhaps adorned with apple slices and a light vinaigrette to counterbalance the richness. They also complement grilled meats, such as succulent pork chops or a juicy hamburger. For an extra comforting meal, serve alongside buttery green beans and cornbread to soak up all the delectable flavors.
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Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes, peeled and diced | 6 large |
| Bacon, cooked and crumbled | 8 slices |
| Cheddar cheese, shredded | 2 cups |
| Sour cream | 1 cup |
| Butter, melted | 1/4 cup |
| Green onions, chopped | 1/4 cup |
| Salt and pepper | To taste |
Directions
- Preheat your oven to 350°F (175°C).
- Peel and dice the potatoes into bite-sized pieces.
- Boil the potatoes in a large pot of salted water until tender, approximately 15-20 minutes. Drain thoroughly.
- In a large mixing bowl, combine the boiled potatoes, crumbled bacon, shredded cheddar cheese, sour cream, and melted butter. Mix well to ensure even distribution.
- Season with salt and pepper to taste. Incorporate the chopped green onions and stir.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading evenly.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and the top is lightly browned.
- Allow the dish to cool slightly before serving.
