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Baked Mississippi Mud Potatoes Recipe (Creamy and Cheesy Delight!)

Baked Mississippi Mud Potatoes

If you're looking for a comforting, delicious dish that brings together all your favorite flavors, look no further than Baked Mississippi Mud Potatoes. This delightful recipe combines fluffy baked potatoes with creamy sour cream, rich melted butter, savory bacon, and gooey cheddar cheese. Perfect as a side dish or a standalone meal, these potatoes are sure to impress your family and friends.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Potatoes
  • 4 large russet potatoes
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley

Equipment

  • Baking Sheet
  • Fork
  • Mixing bowl
  • Spoon
  • Knife
  • Measuring Cups and Spoons
  • Oven mitts

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Wash and scrub the russet potatoes under cold water. Pierce each potato several times with a fork.
  3. Step 3: Place the potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes until tender.
  4. Step 4: Remove the potatoes from the oven and let them cool slightly, about 10-15 minutes.
  5. Step 5: Cut each potato in half lengthwise and scoop out most of the flesh into a mixing bowl.
  6. Step 6: Add sour cream, melted butter, half of the shredded cheddar cheese, crumbled bacon, chopped green onions, chopped parsley, salt, and pepper to the potato flesh. Mix well.
  7. Step 7: Spoon the potato mixture back into the potato skins, mounding it slightly.
  8. Step 8: Sprinkle the remaining shredded cheddar cheese on top of the filled potatoes.
  9. Step 9: Return to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly.
  10. Step 10: Remove from oven and let cool for a few minutes before serving.

Notes

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. You can prepare the filling and stuff the potatoes a day ahead, just cover and refrigerate.