Mississippi Mud Potatoes

A close-up of a spoonful of cheesy, baked Mississippi Mud Potatoes with bits of bacon and sliced green onions, held above a casserole dish filled with more of the hearty potato mixture.

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5 from 1 vote

Prep Time10

Cook Time1

Let Sit to Cool:10

Total Time1 20

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

3 pounds Yellow Potatoes peeled and diced into bite size pieces
1 Small Yellow onion diced
1 Pound Bacon cooked and crumbled
1 cup Mayonnaise
2 cups Shredded Cheddar Cheese
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Salt
½ teaspoon Black Pepper
2 Green Onions Sliced (optional for toppings)

Instructions

Preheat the oven to 350 degrees F and spray a 9X13 baking dish with a non-stick cooking spray.
Place the potatoes, onions, cooked and crumbled bacon, mayonnaise, cheddar cheese, onion powder, garlic powder, salt and pepper to the 9X13 pan.
Just toss to toss and combine the ingredients.
Cover the pan with foil.
Baking for 60-70 minutes until the potatoes are fork tender.
Let sit for 5-10 minutes to cool slightly.
Serve topped with the sliced green onions and enjoy!

Notes

You can mix the ingredients in a large mixing bowl and then pour into the baking dish if you prefer. I just don’t like to dirty up another dish if needed!

Refrigerate the leftovers in an airtight container for up to 5 days.

If the potatoes are not tender after 70 minutes continue to bake until tender and check every 5-10 minutes.

Nutrition