Description
A rich and savory side dish featuring potatoes baked with cheese, bacon, and sour cream.
Ingredients
Scale
- 3 lbs russet potatoes, scrubbed and quartered
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions for garnish
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the cream, milk, salt, and pepper.
- Add the quartered potatoes to the cream mixture and toss to coat them evenly.
- Pour half of the potato and cream mixture into the prepared baking dish.
- Sprinkle half of the crumbled bacon and half of the cheddar cheese over the potatoes.
- Pour the remaining potato and cream mixture over the top layer.
- Top with the remaining bacon and cheese.
- Bake for 50 to 60 minutes, or until the potatoes are tender and the top is golden brown.
- Remove from the oven and let it cool for 5 minutes.
- Dollop the sour cream evenly over the top of the potatoes.
- Drizzle with melted butter and garnish with chopped green onions before serving.
Notes
- You can substitute Monterey Jack cheese for cheddar if you prefer a milder flavor.
- For extra richness, add 1/4 cup of cream cheese cut into small cubes when layering the potatoes.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 450
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 4
- Protein: 14
- Cholesterol: 75
Keywords: Mississippi Mud Potatoes, baked potatoes, cheesy potatoes, bacon potatoes, comfort food side dish