Mississippi Mud Potatoes

Mississippi Mud Potatoes are baked potatoes that are scooped out and filled with a creamy mixture of sour cream, cheese, bacon, and green onions, then baked again until golden and delicious.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

4 medium-sized russet potatoes
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/4 cup chopped green onions
1/4 cup unsalted butter melted
1/2 teaspoon garlic powder
Salt and pepper to taste

Equipment

Baking Sheet
Mixing Bowl
Fork
Knife
Measuring Cups and Spoons
Spoon for scooping
Oven mitts

Method

Step 1: Preheat your oven to 350°F (175°C). This temperature is perfect for baking the potatoes evenly, ensuring a fluffy interior and crispy skin.
Step 2: Wash and scrub the potatoes thoroughly to remove any dirt. Use a fork to pierce each potato several times.
Step 3: Bake the potatoes directly on the oven rack for 45-60 minutes until tender when pierced with a fork.
Step 4: Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh into a mixing bowl.
Step 5: Add sour cream, shredded cheddar cheese, crumbled bacon, chopped green onions, melted butter, garlic powder, salt, and pepper to the bowl. Mix until well combined.
Step 6: Spoon the mixture back into the potato skins, mounding it slightly on top.
Step 7: Place the filled potato skins on a baking sheet and bake for an additional 15-20 minutes until heated through and golden.
Step 8: Serve warm, garnished with additional green onions if desired.

Notes

Store leftover Mississippi Mud Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.