Mississippi Mud Potatoes Recipe

Prick the washed and scrubbed potatoes all over with a fork. Place them on the prepared baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels, reserving the bacon fat in the skillet.
In the same skillet with the bacon fat, add the diced onion and bell pepper. Cook until softened, about 5-7 minutes. Remove from heat and set aside.
Once the potatoes are baked and cooled slightly, slice each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin layer inside the potato skins.
In a mixing bowl, mash the potato flesh with a fork or potato masher until smooth. Add the cooked bacon, sautéed onion and bell pepper, shredded cheddar cheese, sour cream, and chopped green onions. Season with salt and pepper to taste. Mix until well combined.
Stuff each potato skin with the mashed potato mixture, mounding it slightly.
Place the stuffed potato halves back onto the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the Mississippi Mud Potatoes from the oven and let them cool for a few minutes before serving.
Garnish with additional chopped green onions if desired.
Serve the stuffed potatoes hot as a delicious and comforting side dish or appetizer.
Enjoy the rich and flavorful combination of bacon, cheese, and creamy mashed potatoes!
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