Mississippi Mud Potatoes
Mississippi Mud Potatoes have all the flavors of a baked potato but its all thrown together and made in a casserole dish. So easy to make and the flavor is outta this world good!A CHEESY SIDE DISHNo idea why they call this Mississippi Mud Potatoes but I do know theyre just as delicious as those other Mississippi named dishes (Mississippi Sin Dip, Mississippi Pot Roast and all those other Mississippi recipes.) Whatever the story on this one, these roasted potatoes with bacon, cheese, and green onions are going to be your new go-to side dish!FREQUENTLY ASKED QUESTIONS:Are these potatoes creamy? I dont think I would describe these as creamy like my Baked Potato Casserole or Funeral Potatoes, but they are super delicious nonetheless with just a hint of creaminess. Can I use precooked bacon? It is best to use fresh bacon. It really is going to give you the best flavor and texture. You can certainly use precooked bacon through if that is what you have on hand. I aint telling what to do in your own kitchen. How can I kick up the spice in this dish? To add heat, you can add red pepper flakes, 1/4 teaspoon of cayenne pepper, or diced jalapenos would all be good options. You could also use hot sauce if you would like. Can I use frozen diced potatoes? There shouldnt be an issue in using frozen diced potatoes, but you will want to use about the same amount called for here (its ok if it is a little less than for example, a 2 pound bag will still work.)I dont think you would need to thaw them first because the frozen potatoes are diced so small that they should cook about the same amount of time as fresh. What to serve my Mississippi Mud Potatoes with? BBQ Pork Chops Grilled Bacon CheeseburgersAir Fryer SteakCrock Pot Pork Loin How to store leftovers? Mississippi Mud Potatoes should be stored in an airtight container. Once completely cooled, place in the refrigerator for 4-5 days. You can reheat in the microwave for 30-45 second intervals until thoroughly heated. I do not recommend freezing, as the texture can become grainy once defrosted. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)yellow potatoes peeled and diced. I like to use Yukon gold potatoes. They hold up well and have a slightly creamy flavor. A Russet or Idaho potato would also work.yellow onion You could use a Vidalia or a yellow onion.garlic I really prefer fresh garlic for the best flavor. It really makes a huge difference I promise! But if all you have is the jarred stuff and you really want to use it then go for it!bacon It would be best to use regular and not thick-cut bacon (unless that is all you have.) You could also use finely diced ham.mayonnaise If you want to half this with sour cream to add a little tang, you could.shredded cheddar cheese You can change it up with some Pepper Jack, Mozzarella, or even blend cheeses for a different approach.onion powder, garlic powder, salt and pepper even though we are adding onion and garlic to this, this is going to add another layer of flavor.green onionsHOW TO MAKE MISSISSIPPI MUD POTATOESPreheat oven to 350F. Spray a 913-inch baking dish with nonstick cooking spray. Place the potatoes, onion, garlic, bacon, mayonnaise, cheddar cheese, onion powder, garlic powder, salt, and pepper into the 913-inch dish. Stir well to combine (note: this can be done in a bowl then transferred to the baking dish.)Cover the pan with aluminum foil and bake for 1 hour or until the potatoes are tender. Top with the sliced green onions and enjoy.I like to stir it up a bit before serving.CRAVING MORE RECIPES?Baked Potato CasseroleFuneral PotatoesCowboy Butter PotatoesSouthern Fried PotatoesCrunchy Roasted PotatoesBacon Cheddar PotatoesScalloped PotatoesCrock Pot Mississippi Roast ChickenCrock Pot Mississippi Pork RoastCrock Pot Mississippi Pork ChopsCrock Pot Mississippi Meatloaf PrintMississippi Mud PotatoesDiced potatoes with cheese, bacon, onions, and seasonings all roasted together.Course Side DishCuisine AmericanPrep Time 10 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 10 minutes minutesServings 6Calories 833kcalAuthor Brandie SkibinskiIngredients3 pounds yellow potatoes, peeled and diced (like Yukon gold)1 small yellow onion, diced2 teaspoons minced garlic1 pound bacon, cooked and crumbled1 cup mayonnaise1 cup shredded cheddar cheese1 teaspoon onion powder1 teaspoon garlic powdersalt and pepper, to taste (about 1/2 teaspoon each)2 green onions, sliced slicedInstructionsPreheat oven to 350F. Spray a 913-inch baking dish with nonstick cooking spray.Place 3 pounds yellow potatoes, peeled and diced , 1 small yellow onion, diced, 2 teaspoons minced garlic, 1 pound bacon, cooked and crumbled, 1 cup mayonnaise, 1 cup shredded cheddar cheese, 1 teaspoon onion powder, 1 teaspoon garlic powder and salt and pepper, to taste into the 913-inch dish. Stir well to combine (note: if easier, this can be stirred together in a bowl then transferred to the baking dish.)Cover the pan with aluminum foil and bake for 1 hour or until the potatoes are tender. Sprinkle the top with 2 green onions, sliced and enjoy. Note: I like to stir it up a bit before serving. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 833kcal | Carbohydrates: 44g | Protein: 19g | Fat: 65g | Sodium: 876mg | Fiber: 6g | Sugar: 3g
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