Mississippi Mud Potatoes

Ingredients (serves 6–8)

• 6–8 large russet potatoes

• 1/2 cup unsalted butter

• 1/2 cup sour cream

• 1/2 cup milk

• 2 cups shredded cheddar cheese (divided)

• 6 slices bacon, cooked and crumbled

• 2 green onions, sliced

• 1 teaspoon garlic powder

• Salt and pepper, to taste

Instructions

1. Preheat oven: 350°F (175°C).

2. Bake potatoes: Wash and prick potatoes with a fork. Bake for 45–60 minutes until tender, then let cool slightly.

3. Prepare filling: Slice the potatoes in half and scoop out the flesh into a mixing bowl, leaving a thin layer in the skins.

4. Mix ingredients: Mash the potato flesh with butter, sour cream, milk, garlic powder, salt, and pepper until smooth and creamy.

5. Add cheese and bacon: Stir in 1 cup of shredded cheddar, crumbled bacon, and green onions.

6. Fill potato skins: Spoon the mixture back into the potato skins, mounding slightly.

7. Top with cheese: Sprinkle the remaining 1 cup of cheddar cheese over the potatoes.

8. Bake again: Place stuffed potatoes on a baking sheet and bake 15–20 minutes, or until the cheese is melted and bubbly.

9. Serve: Garnish with extra green onions or a dollop of sour cream if desired.

Tips

• For extra richness, mix in a bit of cream cheese with the sour cream.

• You can make these ahead of time, refrigerate, and bake just before serving.

• Perfect side for grilled meats, roast chicken, or BBQ.