Mississippi Mud Potatoes

• 份量: 8 servings
• 活動時間: 15 minutes
• 總時間: 2 hours

食材

Nonstick cooking spray

8 slices bacon

2/3 cup mayonnaise

1 small yellow onion, diced (about 2/3 cup)

1 teaspoon minced garlic, fresh or jarred

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 pounds frozen diced hash browns

1 cup shredded sharp cheddar cheese, divided

Sliced green onions, for garnish

步驟

Preheat the oven to 400°F. Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.

Cook the bacon: Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Lay the bacon slices on the rack and bake for 12 minutes. The bacon will not be crispy, but it will continue cooking with the potatoes. Allow the bacon to cool, then chop into small pieces. Set aside.

Prepare the potatoes: In a large mixing bowl, whisk together the mayonnaise, diced onions, garlic, salt, and pepper until thoroughly combined. Add the potatoes, 3/4 cup of the shredded cheese, and about 3/4 of the chopped bacon. Stir together with a spatula until the potatoes are fully coated in the mayonnaise mixture.

Bake: Pour the potato mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/4 cup shredded cheese over the top. Bake until the potatoes are soft and hot throughout, about 1 1/2 hours.

Serve: Sprinkle the green onions and the remaining chopped bacon on top, along with any other desired toppings, and serve. Store cooled leftovers in an airtight container in the fridge for 3 to 4 days. Or, store in individual freezer bags in the freezer for up to 1 month. Reheat individual servings in the microwave in 30-second intervals until warmed through. Love the recipe? Leave us stars and a comment below!

營養

• 卡路里: 585 kcal
• 總脂肪: 45 g
• 飽和脂肪: 11 g
• 不飽和脂肪: 0 g
• 膽固醇: 41 mg
• 鈉: 1103 mg
• 總碳水化合物: 36 g
• 膳食纖維: 3 g
• 總糖: 2 g
• 蛋白質: 12 g