◄ Return To Recipe Index Page

Printer Friendly Version

Mississippi Mud Potatoes

(From Our July 2024 Newsletter - In the Kitchen With Patty)

Ingredients

1. 2 pounds russet potatoes, (scrubbed)


2. 1 pound of lean ground beef, ground pork or ground turkey


3. 1 cup sour cream


4. 1 cup mayonnaise


5. 1 pound extra sharp cheddar cheese, shredded (about 4 cups)


6. 1 bunch green onions, thinly sliced (about ½ cup)


7. salt and pepper to taste

Preheat oven to 375 degrees.

Puncture potatoes all over with a fork and place directly on oven rack.

Bake until tender (about 45–60 minutes).  Set aside and let cool enough to handle.

While potatoes are cooking, fry and drain the meat and set it aside to cool.

Slice potatoes in half lenghtwise.  Scoop the insides into a large bowl and discard the skins.

Mash potatoes then stir in sour cream and mayonnaise.  Stir mixture until smooth and combined.

Place potato mixture in the fridge and chill for about 10–15 minutes.  (This helps prevent the casserole from being runny.)

Meanwhile, grease a 9 x 13 baking dish with butter or a nonstick spray.  Adust the oven to 350 degrees.

Stir shredded cheese and green onion into the chilled potato mixture and season it with salt and pepper.

Transfer the mixture into the baking dish and spread it into an even layer.

Bake until hot and bubbling around the edges, about 30 mintues.

If desired, broil the last 2 to 3 minutes to brown cheese.

Serve immediately while warm and melty