If using baby potatoes, leave them whole, or if using larger potatoes, cut them into bite-sized chunks. Wash and scrub the potatoes clean.
In a large pot, bring salted water to a boil. Add the potatoes and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain the potatoes and set them aside.
2. Prepare the Mississippi Mud Sauce:
In a separate bowl, combine the melted butter, ranch seasoning mix, and sour cream. Stir until well mixed and smooth.
Season with salt and pepper to taste.
3. Assemble the Dish:
Place the cooked potatoes in a large baking dish (9×13-inch works well).
Pour the ranch and sour cream sauce over the potatoes. Gently toss or stir the potatoes to coat them evenly with the sauce.
4. Top with Cheese and Bacon:
Sprinkle the shredded cheddar cheese evenly over the top of the potatoes.
If you’re using bacon bits, sprinkle them over the cheese for extra flavor and crunch.
5. Bake:
Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
6. Garnish and Serve:
Once out of the oven, sprinkle the chopped green onions over the top for a fresh, flavorful touch.
